Pickled Vietnamese Slaw Recipe

Cooking Directions

• STEP 1.In a large bowl, combine shredded cabbage, carrots, and daikon radish.
• STEP 2.In a small saucepan, heat vinegar, sugar, salt, and water until the sugar and salt dissolve.
• STEP 3.Pour the vinegar mixture over the vegetables and toss to coat.
• STEP 4.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
• STEP 5.Serve the pickled slaw chilled as a side dish or as a topping for banh mi sandwiches.

Cooking Tips

• For a spicier slaw, add thinly sliced jalapenos or red chili peppers.
• You can adjust the sweetness and tanginess of the dressing by adding more or less sugar and vinegar.
• The slaw can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage and Serving

• Store the pickled slaw in an airtight container in the refrigerator.
• Serve the slaw chilled for the best flavor and texture.
• This slaw is a versatile side dish that pairs well with grilled meats, sandwiches, or as a topping for tacos.