Japanese-Style Quick-Pickled Cabbage Slaw

Name: Japanese-Style Quick-Pickled Cabbage Slaw
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 1 large bowl, 6-8 serving(s)
Ingredients: 1/2 cup rice vinegar (can be found in Asian Markets); 2 tablespoons oriental sesame oil; 2 tablespoons soy sauce; 1 tablespoon fresh ginger, peeled, minced; 1 tablespoon golden brown sugar; 1 tablespoon Thai fish sauce (omit to make vegan or vegetarian, can be found in Asian Markets); 1 medium cucumber, peeled, seeded, cut into matchstick-size strips; 1 medium carrot, peeled, seeded, cut into matchstick-size strips; 1 red bell pepper, cut into matchstick-size strips; 4 cups cabbage, thinly sliced

5

Submitted by Ashley U

"Great summer slaw which has an interesting taste."

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Ready In:: 4hrs 10mins
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ingredients

¹⁄₂ cup rice vinegar (can be found in Asian Markets)
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
1 tablespoon fresh ginger, peeled, minced
1 tablespoon golden brown sugar
1 tablespoon Thai fish sauce (omit to make vegan or vegetarian, can be found in Asian Markets)
1 medium cucumber, peeled, seeded, cut into matchstick-size strips
1 medium carrot, peeled, seeded, cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
4 cups cabbage, thinly sliced

directions

Whisk first 6 ingredients in a medium saucepan.
Bring to boil; pour into a large bowl.
Add cucumber, carrot and red bell pepper.
Add cabbage to vegetable mixture.
It can be made up to 4 hours ahead.

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RECIPE MADE WITH LOVE BY

@Ashley U

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@Ashley U

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review by IndyEater

6/27/2010

Tasty!
review by messystation

6/25/2010

I had been afraid of the fish sauce, but it was great.
review by Domestic Princess

3/25/2008

This was sensational. I made this a day ahead and had it for lunch with some miso soup. The only thing I did different was added some wakame (dried seaweed) soaked in water for 5-10 mins and some "La Yu" (chilli oil) to give it some "oomph". Overall, a great recipe I'd make again. Thank u!
review by Daydream

8/7/2006

This was very tasty and popular with my Japanese student. I used savoy cabbage. Love the idea of filling fresh spring rolls.
review by Aunt Cookie

7/15/2006

This is a really great slaw recipe. I used Napa cabbage (personal preference), but otherwise followed to the letter. This tastes good as a filling for fresh spring rolls. Yum!