Hot and Sour Chinese Cabbage is an Asian style marinated slaw with chunky veggies in a spicy sweet and sour vinaigrette.
Hot and Sour Chinese Cabbage
By Sue Lau | Palatable Pastime
Hot and Sour Chinese Cabbage is my recipe of the day. This piquant mix of cabbage and carrots in a MaLa vinaigrette makes a perfect appetizer for a Chinese style meal.
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I first posted a version of this twenty years ago on ‘Zaar. This one is much improved. And it’s a good thing when it has 20+ years of tweaks to refine the recipe.
Which goes to show that anything I posted back then- you should always check with me here first to see if the recipe has gotten any better. Not to mention any typos or bugs on the old sites- in some cases it has gone so far as to change the recipe name on me without asking. And I have no idea who goes in and makes edits to recipes that are not theirs. But anyhoo.
Hot and Sour Chinese Cabbage
A type of this pickle/slaw used to be put out on the tables when you arrived at restaurants to eat, as hospitality. Other places might put out bowls of wonton strips. I like both, but I love the fresh cabbage pickle the best.
It’s sort of like a Chinese kimchi, not that I am an authority on the origins of foods. And maybe or maybe not this is exactly how they made it but this is the best as far as I have been toying with it.
Enjoy. It’s pretty healthy as far as it goes. I have made with a sugar sub before. But you know how those make recipes suffer. Do what you gotta’ do and enjoy sugar if you can. And try not to eat the whole order/recipe all by yourself. Even before it gets to the table. It’s addictive, if nothing else.
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Hot and Sour Chinese Cabbage
Hot and Sour Chinese Cabbage
Ingredients
Part one:
- 1-1/2 pounds chopped napa cabbage
- 5 ounces sliced carrot
- 2 tablespoons coarse salt
Part two:
- 1 tablespoon chopped garlic
- 2 tablespoons grated ginger root
- 12 small dried hot red peppers
- 1/2 cup rice wine vinegar
- 1/4 cup granulated sugar
- 1 teaspoon red pepper flakes
- 1/2 teaspoon ground sifted Sichuan peppercorns
- 1/2 teaspoon white pepper
- 2 tablespoons toasted sesame oil
- 2 tablespoons peanut oil
- 4 scallions (shredded)
Instructions
- Toss carrots and chopped cabbage with coarse salt.
- Weigh down with a heavy plate in a mixing bowl for one hour.
- Thoroughly rinse and drain.
- Combine remaining ingredients and stir into wilted cabbage and carrot.
- Marinate for at least another hour before serving.
Notes
Nutrition
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