Japanese-Style Quick-Pickled SlawMark Thomas
Recipe information
Yield
Makes 6 servings
Ingredients
1/2 cup rice vinegar*
2 tablespoons oriental sesame oil*
2 tablespoons soy sauce
1 tablespoon golden brown sugar
1 tablespoon minced peeled fresh ginger
1 tablespoon Thai fish sauce (nam pla)*
1 medium cucumber, peeled, seeded, cut into matchstick-size strips
1 large carrot, peeled, cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
4 cups thinly sliced Napa cabbage
Preparation
Step 1
Whisk first 6 ingredients in medium saucepan. Bring to boil; pour into large bowl. Add cucumber, carrot and red bell pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.) Add cabbage to vegetable mixture; toss to blend. Season to taste with salt.
Step 2
*Sold at Asian markets and in the Asian foods section of many supermarkets.
