Ginger-Pickled Red Cabbage Slaw

Name: Ginger-Pickled Red Cabbage Slaw
Yield: Makes about 4 cups
Cuisine: China
Ingredients: Toasted black sesame seeds and/or thinly cut green and white scallion rings, for garnish; 1¼ teaspoons coarse kosher salt; 2 tablespoons plus 1 teaspoon sugar; 1 tablespoon finely minced China Moon Pickled Ginger; 1 cup juice from China Moon Pickled Ginger; 1 pound head of red cabbage or half a 2-pound head

Preparation info

Makes about
4 cups

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Somewhere between a pickle and a vegetable, this is a stunning, day-glo pink tangle of finely shredded red cabbage. It is also a no-cook dish. The acid in the ginger juice is what “cooks” the slaw.

For best flavor, make this slaw a full day or two in advance. The cabbage will retain its taste and texture for a week or more.

Ingredients

1 pound head of red cabbage or half a 2-pound head
1 cup juice from

Asia
China
Vegan
Gluten-free

Method

Discard any limp leaves from the outside of the cabbage. Cut the cabbage into wedge-like fourths and remove the core. Using a mandoline or a Benriner, shred each wedge crosswise into long fine strands.
Combine the pickled ginger juice, minced pickled ginger, sugar, and salt in a large, non-aluminum bowl. Add the cabbage and toss well to mix. Set aside for 10 to 20