hot and sour cabbage salad

Total Time
25mins
Prep 15 mins
Cook 10 mins

i made this recipe as a side dish this week end. qick and easy, from gourmet mag

Ingredients Nutrition

Directions

  1. put cabbage and scallion in a bowl.
  2. heat remaining ingredients to boil and lower heat, cook until sugar is dissolved.
  3. pour over cabbage, toss to combine.

Reviews

(5)
Most Helpful

Fabulous flavor! I love this slaw because it is without all the gooey mayo or sour cream.However you only want small portions. I sliced the cabbage paper thin, mixed it with finely chopped sweet chilian onion (had no scallion) got everything ready in the AM just had to heat and pour the hot sweet & sour sauce over it and serve. used "HOT" pepper flakes. I put the slaw in individual bowls before pouring the dressing over. Thank-you chia this is a real winner — posted Mar 23, 2003, Added Comments- This is lovely used as a garnish with a green/tomato salad, I also had it as a side with a pork schnitzel and I think it will go well on a hamburger. I, once again, did not have green onions on hand so put in 2 finely chopped shallots. I also chopped the cabbage very fine so the consistency is almost like a relish -This time I poured the dressing on in the AM and let the flavors blend all day -served at room temperature Very Tasty thanks Chia

Bergy January 12, 2005

The only salad I've really made with cabbage has been coleslaw but I think I like this even more! I let the salad sit in the fridge for an hour or two and it was great. I loved the addition of the ginger, although I didn't have any scallion so I used green onions, and ran out of red pepper flakes so I just used black pepper. I'm looking forward to making this again when I have red pepper flakes, and maybe add some carrot and bell pepper as well. Thanks!

yamakarasu April 09, 2007

Fantastically light and crispy, a big favorite at the table even amongst those who "didn't like cabbage." The heat of the dressing just took the edge off the rawness of the cabbage, very delicious and fresh tasting/feeling.

Josh Barratt September 30, 2004

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