Quick Pickled Napa Slaw

This one is from the 2013 Summer Open House

Part of our series on Side Dishes

Quick Pickled Napa Slaw


Yield: About 4-5 cups


  • 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


  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.


Shared with Honest Eats Farm by: Chef Rebecca Wauldron