Ingredients
- ½ medium red onion, sliced thin
- 2 small carrots, julienned, grated or sliced fine
- 1¼-1½ lbs napa cabbage, cored and sliced into 1 inch strips (half a medium head)
- ¼ cup kosher salt or sea salt
- 5-6 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1-3 teaspoon hot chili sauce or chili flakes
- 2 teaspoons sugar
- 3 tablespoons rice vinegar
- 2 tablespoons canola oil or corn oil
Make it step by step
- In large bowl, combine the red onion, carrots, cabbage, and salt.
- Add just enough water to cover the vegetables.
- Let them sit at room temperature overnight.
- The next day, drain the vegetables.
- Add the remaining ingredients, and toss well.
- Chill the salad for at least 1 hour before serving.
- It will keep in a sealed container in the refrigerator for up to 7 days.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.