head napa (Chinese) cabbage, cored and cut into 1-inch squares (about 8 cups)
distilled white vinegar
toasted sesame oil
fresh ginger, finely grated
crushed red pepper, red
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.
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