japanese-style quick-pickled slaw


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Servs: 6

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Ingredients [?]

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  • add   2 tablespoons oriental sesame oil*
  • add   2 tablespoons soy sauce
  • add   1 medium cucumber, peeled, seeded, cut into matchstick-size strips
  • add   1 tablespoon golden brown sugar
  • add   1 red bell pepper, cut into matchstick-size strips 4 cups thinly sliced Napa cabbage
  • add   1/2 cup rice vinegar*
  • add   1 tablespoon Thai fish sauce (nam pla)*
  • add   1 large carrot, peeled, cut into matchstick-size strips
  • add   1 tablespoon minced peeled fresh ginger


  1. Whisk first 6 ingredients in medium saucepan. Bring to boil; pour into large bowl. Add cucumber, carrot and red bell pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
  2. Add cabbage to vegetable mixture; toss to blend. Season to taste with salt.
  3. *Sold at Asian markets and in the Asian foods section of many supermarkets.