Quick Pickled Napa Slaw

This one is from the 2013 Summer Open House

Part of our series on Side Dishes



Quick Pickled Napa Slaw

Serves

Yield: About 4-5 cups

Ingredients

  • 6 cups Napa Cabbage, sliced very thin

  • 1 cup carrots, shredded

  • 1 cup Daikon Radish or red radish, shredded

  • 1 tablespoon Kosher Salt

  • 2 Tbs. granulated sugar or honey (or other sweetner)

  • 3 tablespoons. plain rice vinegar

  • 1 teaspoon Siracha or other hot sauce

  • 1-2 teaspoons grated fresh ginger

  • 1 tablespoon grapeseed or olive oil

Instructions

  1. Combine the napa cabbage, carrot, daikon and salt in a large bowl and toss to combine. Allow the vegetables to sit for about 20-30 minutes. Drain the excess liquid and squeeze the vegetables to remove additional liquid.

  2. Combine the sugar, rice vinegar, hot sauce, fresh ginger, and oil in a separate bowl and whisk to combine.

  3. Add the drained napa mixture to the dressing and toss to combine. Refrigerate until ready to serve.

Attribution

Shared with Honest Eats Farm by: Chef Rebecca Wauldron