Best Quick Pickled Asian Slaw Recipes

Japanese-Style Quick-Pickled Cabbage Slaw image

Provided by Ashley U

Categories Vegetable

Time 4h10m

Yield 1 large bowl, 6-8 serving(s)

Number Of Ingredients 10

1/2 cup rice vinegar (can be found in Asian Markets)
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
1 tablespoon fresh ginger, peeled, minced
1 tablespoon golden brown sugar
1 tablespoon Thai fish sauce (omit to make vegan or vegetarian, can be found in Asian Markets)
1 medium cucumber, peeled, seeded, cut into matchstick-size strips
1 medium carrot, peeled, seeded, cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
4 cups cabbage, thinly sliced

Steps:

Quick Pickled Slaw Recipe image

Provided by Paige Grandjean

Time 15m

Yield Serves 4

Number Of Ingredients 8

½ cup unseasoned rice vinegar
½ cup water
1 tablespoon granulated sugar
1 tablespoon mustard seeds
1 ½ teaspoons salt
3 cups (about 4 oz.) angel hair cabbage
1 cup matchstick carrots
3 radishes, cut into matchsticks (about ½ cup)

Steps:

Combine vinegar, water, sugar, mustard seeds, and salt in a small saucepan. Bring to a boil over high, and boil, stirring constantly, until sugar dissolves, about 1 minute.
Place cabbage, carrots and radishes in a medium bowl. Pour vinegar mixture over slaw mixture, and stir to combine. Chill, uncovered, 12 minutes. Drain and serve.

Pickle Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 2h35m

Yield 8 servings

Number Of Ingredients 10

1 small shallot, minced (no more than 2 tablespoons)
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup pickle juice
1 to 2 teaspoons hot sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 small head green cabbage, roughly chopped
1/2 small head red cabbage, roughly chopped
1 cup shredded carrots

Steps:

Whisk together the shallots, mayo, sugar, pickle juice, hot sauce, salt and pepper in a bowl. Let it marinate at room temperature for about 15 minutes to help tone down the shallots.
Add half of the cabbage to a food processor and pulse until finely chopped, about ten times. Transfer to the bowl with the dressing and repeat with the remaining cabbage. Mix in the carrots. Season to taste and let it sit in the fridge for at least 2 hours or up to overnight. Adjust the seasoning if necessary.

Japanese-Style Quick-Pickled Slaw image

Provided by Chris Schlesinger

Yield Makes 6 servings

Number Of Ingredients 10

1/2 cup rice vinegar*
2 tablespoons oriental sesame oil*
2 tablespoons soy sauce
1 tablespoon golden brown sugar
1 tablespoon minced peeled fresh ginger
1 tablespoon Thai fish sauce (nam pla)*
1 medium cucumber, peeled, seeded, cut into matchstick-size strips
1 large carrot, peeled, cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
4 cups thinly sliced Napa cabbage

Steps:

Whisk first 6 ingredients in medium saucepan. Bring to boil; pour into large bowl. Add cucumber, carrot and red bell pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.) Add cabbage to vegetable mixture; toss to blend. Season to taste with salt.
*Sold at Asian markets and in the Asian foods section of many supermarkets.