Ginger-Pickled Red Cabbage

Name: Ginger-Pickled Red Cabbage
Total time: 3 h 5 min
Yield: Six to eight servings
Cuisine: asian
Ingredients: 1 pound firm red cabbage, sliced into 1/8-inch-thick slices; 2 tablespoons pickled ginger, sliced in julienned strips; 3/4 cup of the juice from pickled ginger; 1 teaspoon black sesame seeds, for garnish

By Susan Herrmann Loomis

Total Time: 5 minutes, plus 3 hours' refrigeration
Rating: 4(12)
Comments: Read comments

Featured in: FOOD; Golden Gates

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Six to eight servings

1pound firm red cabbage, sliced into ⅛-inch-thick slices
2tablespoons pickled ginger, sliced in julienned strips
¾cup of the juice from pickled ginger
1teaspoon black sesame seeds, for garnish

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Mix the sliced cabbage and the julienned pickled ginger in a large bowl. Add the pickled ginger juice and toss well. Cover and refrigerate for at least three hours before serving, stirring occasionally. Serve, garnished with the sesame seeds. The cabbage will keep for three to four days, refrigerated.