This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored. Enjoy it with grilled meats or chicken.
- 1 small head napa (Chinese) cabbage, cored and cut into 1-inch squares (about 8 cups)
- 2 cloves garlic, minced
- 1/4 cup water
- 2 tablespoons distilled white vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons fresh ginger, finely grated
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon crushed red pepper red
- 3 scallions, sliced
- 1 carrot, peeled and grated
Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes.
Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl.
Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
37 calories; 2g total fat; 0g total saturated fat; 0mg cholesterol; 235mg sodium; 4g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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