Japanese-Style Quick-Pickled Slaw

Japanese-Style Quick-Pickled Slaw
Photo by Mark Thomas


  • 1 tablespoon Thai fish sauce (nam pla)
  • 1 tablespoon fresh ginger
  • 4 cups Napa cabbage
  • 1 large carrot
  • 2 tablespoons oriental sesame oil
  • 1 red bell pepper
  • ½ cup rice vinegar
  • + 3 more ingredients
    • 1 tablespoon golden brown sugar
    • 2 tablespoons soy sauce
    • 1 medium cucumber

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. *Sold at Asian markets ...

View full recipe at Epicurious


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