This pickled red cabbage is a Filipino recipe that uses a cold-flash-pickling method. Sour flavors are important in Filipino cooking, and quick pickles like this both heighten the sourness and serve as palate-cleansers, balancing and cutting through fattier dishes. Store in the refrigerate for up to 3 days.
Ingredients
- 1 pound red cabbage , finely shredded
- 0.5 cups spiced cane vinegar , or coconut vinegar
- 1 tablespoon white sugar
- 2 teaspoons whole coriander seeds
- 1.5 teaspoons ground black pepper
- 1 teaspoon kosher salt
- 1 Thai chile , chopped
Instructions
-
1
Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.
Nutrition Facts
Per serving
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