Description
A bright and crisp slaw that balances sharp vinegar and warming chili, perfect as a side dish or taco topping.
Ingredients
Scale
- 4 cups thinly sliced red cabbage (about half a small head), finely shredded
- 1 cup thinly sliced green cabbage (optional)
- 1 large carrot, julienned or shaved into ribbons
- 1 small red onion, very thinly sliced
- 1/2 cup rice vinegar (or apple cider vinegar), warm
- 2 tablespoons granulated sugar
- 3/4 teaspoon fine sea salt
- 1/4 cup water
- 1 small jalapeño or serrano, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons chopped fresh cilantro or flat-leaf parsley
- 1 tablespoon toasted sesame seeds or toasted nigella seeds
- 1 teaspoon neutral oil (grape seed or light olive oil)
Instructions
- Prep the vegetables by slicing the cabbages, carrot, and onion for a consistent texture.
- Make the brine by combining rice vinegar, water, sugar, and salt in a saucepan, warming until sugar dissolves.
- Add fresh chili to the warm brine for a short time.
- Assemble the sliced vegetables in a bowl and pour the warm brine over them, tossing to combine.
- Rest the slaw at room temperature for 10–15 minutes for pickling.
- Finish the slaw by tossing with herbs, seeds, and oil before serving.
Notes
Slice vegetables uniformly for even pickling, and adjust spice levels by controlling seeds in chiles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Quick Pickling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg