Japanese Style Quick Pickled Slaw Recipes

PICKLED COLESLAW

Steps:

• Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
• Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
• Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

JAPANESE-STYLE QUICK-PICKLED CABBAGE SLAW

Steps:

• Whisk first 6 ingredients in a medium saucepan.
• Bring to boil; pour into a large bowl.
• Add cucumber, carrot and red bell pepper.
• Add cabbage to vegetable mixture.
• It can be made up to 4 hours ahead.

QUICK PICKLED ASIAN SLAW

Steps:

• Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
• Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.