Japanese~Style Quick~Pickled Slaw
Japanese-Style Quick-Pickled Slaw
Â· 1/2 cup rice vinegar*
Â· 2 tablespoons oriental sesame oil*
Â· 2 tablespoons soy sauce
Â· 1 tablespoon golden brown sugar
Â· 1 tablespoon minced peeled fresh ginger
Â· 1 tablespoon Thai fish sauce (nam pla)*
Â· 1 medium cucumber, peeled, seeded, cut into matchstick-size strips
Â· 1 large carrot, peeled, cut into matchstick-size strips
Â· 1 red bell pepper, cut into matchstick-size strips
Â· 4 cups thinly sliced Napa cabbage
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 and in the Asian foods section of many supermarkets.