Quick Pickled Asian Slaw

Name: Quick Pickled Asian Slaw
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 small head green cabbage, thinly sliced; 1/2 English cucumber, thinly sliced into half-moons; 2 large carrots, cut into thin strips (see Cook's Note); 1/2 cup rice wine vinegar; 1/2 cup white vinegar; 2 tablespoons sugar; 1 teaspoon salt

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Level: Easy

Total: 30 min (includes pickling time)
Active: 15 min

Yield: 4 to 6 servings

Level: Easy

Total: 30 min (includes pickling time)
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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1/2 small head green cabbage, thinly sliced

1/2 English cucumber, thinly sliced into half-moons

2 large carrots, cut into thin strips (see Cook's Note)

1/2 cup rice wine vinegar

1/2 cup white vinegar

2 tablespoons sugar

1 teaspoon salt

Directions

Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.