Quick Pickled Asian Slaw

Save Recipe
  • Level: Easy
  • Total: 30 min (includes pickling time)
  • Active: 15 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
  2. 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.

Cook’s Note

Use a vegetable peeler to cut the carrot into thin strips if needed.

Chili Slaw Dogs
PREMIUM
Kevin Gillespie

Chili Slaw Dogs

8m Easy 99%
CLASS
Apple-Cabbage Slaw
PREMIUM
5m Easy 95%
CLASS
Pickled Shrimp
PREMIUM
Hugh Acheson

Pickled Shrimp

12m Easy 99%
CLASS
Spicy Cucumber Pickles
PREMIUM
4m Easy 100%
CLASS