Recipe for quick and easy Asian pickled cole slaw
What's in a name? If I named this dish pickled cabbage, it might conjure up images of clay jars of fermented, kind-of-smelly kimchi buried in the ground out behind the house, and to some, that's a real turn-off. So, I thought, why not call it pickled cole slaw? And then, go one step further and actually make it with store-bought cole slaw mix? Of course, you can shred green or red cabbage, and a few carrots, and make your own mix, but I let someone else do the work. Buy cole slaw mix in a bag at the grocery store and rinse in very cold water to perk it up. Add the seasonings for a quick brine, and this Asian pickled cole slaw is ready to eat in an hour. No need to dig up your back yard. Serve as a side dish with grilled chicken or meat, or in a fish taco.
Quick and easy Asian pickled cole slaw
Makes 4 cups; serves 8 or more.
14-oz bag store-bought cole slaw mix, or 1/2 head of green cabbage plus 1/2 head of red cabbage, shredded
3/4 cup rice vinegar
2 Tbsp agave nectar
1 Tbsp grated fresh ginger root
1/2 tsp Sriracha, or more to taste
Juice of 1/2 lime
1/2 tsp kosher salt
1/4 tsp black pepper
If using store-bought cole slaw mix, rinse it in a colander under cold water. Drain, and spin dry in a salad spinner. Set aside.
In a large mixing bowl, combine remaining ingredients and whisk together.
Stir in the cole slaw mix, and toss well to combine. Let the slaw sit at room temperature for 15 minutes, then toss again. Refrigerate for at least one hour, and up to two days.
Use a slotted spoon to serve the cole slaw, as quite a bit of liquid will collect in the bowl as the slaw sits in the refrigerator.
More recipes in The Perfect Pantry:
Asian broccoli slaw
Broccoli slaw salad with honey-mustard yogurt dressing
Roasted shrimp po' boy sandwich with Greek yogurt cole slaw and remoulade sauce
Quick and easy cole slaw
Half-sour dill pickles
Other recipes that use these pantry ingredients:
Ginger baked tofu with agave peanut sauce, from Book of Yum
Roast pork with ginger Sriracha barbeque sauce, from Healthy Green Kitchen
Sriracha chicken strips, from Budget Bytes
Teriyaki beef tacos with ginger-miso slaw and Sriracha, from Vanilla Sugar Blog
Grilled Sriracha-sesame turkey meatballs, from Kalyn's Kitchen