Loading Video...


Save Recipe
  • Level: Easy
  • Total: 8 hr 40 min (includes chilling overnight)
  • Active: 30 min
  • Yield: 3 cups
Share This Recipe


2 cups shredded red cabbage (about 1/4 head)

1 red bell pepper, small dice (about 1 cup) 

1 medium onion, small dice 

6 radishes, thinly sliced (about 3/4 cup) 

2 tablespoons kosher salt 

1/2 cup rice wine vinegar 

1/3 to 1/2 cup honey 

1/2 teaspoon mustard powder 

1/2 teaspoon turmeric 

1/2 teaspoon prepared horseradish 

1/4 teaspoon ground cloves 

1 bay leaf 

1 Thai chili, quartered if fresh and left whole if dried 


  1. Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight.
  2. Press out as much liquid as possible from the vegetables.
  3. Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days.