Imported from Instagram

Chinese Takeout-Style Cabbage Slaw

Name: Chinese Takeout-Style Cabbage Slaw
Prep time: 10 min
Cook time: 5 min
Total time: 195 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 0.5 główki white cabbage (small; finely shredded; about 400 g edible portion); 1 carrot (grated); 50 ml rice vinegar; 80 ml oil; 30 g sugar; 1 łyżeczka salt; 0.5 łyżeczki chili flakes; 1 ząbek garlic (optional; grated)

Recipe by 𝑴𝒂𝒓𝒕𝒂 𝑷𝒓𝒛𝒆𝒔𝒕𝒓𝒛𝒆𝒍𝒔𝒌𝒂 @gotowaczka_ · Instagram

Imported by Piotr Grajnert on SeeMeCook

A crunchy slaw made with white cabbage and carrot, dressed with a hot sweet-and-sour mixture of rice vinegar, oil, and chili. It pairs well with Asian dishes, noodles, and a classic main meal.

4 servings195 minEast Asian

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Ingredients

0.5 główki white cabbage (small; finely shredded; about 400 g edible portion)
1 carrot (grated)
50 ml rice vinegar
80 ml oil
30 g sugar
1 łyżeczka salt
0.5 łyżeczki chili flakes
1 ząbek garlic (optional; grated)

Steps

1
Finely shred half a small head of white cabbage and transfer it to a large bowl.
2
Grate one carrot, then add it to the shredded cabbage.
3
Pour the rice vinegar and oil into a saucepan. Add the sugar, salt, and chili flakes. If using garlic, add the grated clove as well.
4
Bring the dressing ingredients to a boil until combined.
5
Pour the dressing over the vegetables while it is still hot.
6
Mix the slaw thoroughly so the dressing coats every piece of cabbage and carrot.
7
Set the slaw aside for several hours. It is ready to serve after this time.

Notes

The source only states that the slaw should be left for several hours; it does not specify whether this should be at room temperature or in the refrigerator.