Description
Make quick Pickled Asian Slaw and purple cabbage with a simple rice vinegar brine. Easy, crunchy cold pickled condiments brighten up bowls, sandwiches and everyday meals.
Ingredients
Units
Scale
For the Asian Slaw
- 1/2 cup Napa cabbage, thinly sliced
- 1/2 red pepper, thinly julienned
- 1 medium carrot, thinly julienned
- 1/2 cup snow peas, thinly sliced
For the Purple Cabbage Pickle
- 1/2 cup purple cabbage, thinly sliced
For the Cold Pickling Brine
- 1/2 cup water
- 1/2 cup rice vinegar
- 3 tablespoons granulated sugar
- 1 teasspoon salt
- 1/2 teaspoon dried chili flakes, or to taste
Instructions
- Prepare the vegetables. Thinly slice the Napa cabbage, red pepper, carrot and snow peas. Place the Asian slaw mix in a clean glass jar or non-reactive container. Put the sliced purple cabbage in a separate container.
- Make the brine. Combine the water, rice vinegar, sugar, salt and dried chili flakes in a bowl. Whisk until the sugar and salt have dissolved.
- Pickle the vegetables. Divide the cold brine between the two containers, ensuring the vegetables are submerged. Cover and refrigerate.
- Let the flavours develop. The vegetables will begin to take on the tangy, lightly sweet flavour within about 30 minutes. For the best flavour, give them a few hours in the fridge.
- Serve. Drain off the excess brine before adding the pickles to your meal. Keep refrigerated and use clean utensils when serving.
Notes
Storage: Keep refrigerated and use within about one week. These are refrigerator quick pickles, and are not shelf-stable.
Quantities: You can make this in any quantity you like. Have a cup of leftover slaw mix? Whip up a quick brine in a smaller portion. Just respect the ratio: equal parts water and vinegar plus three to one ratio of sugar to salt. Simple.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pickling
- Cuisine: Asian
