Makes 5 cups
PREP TIME
15 minutes
PICKLING TIME
1 hour (or overnight)
½ cup white wine vinegar
¼ cup soy sauce
¼ cup sugar
¼ cup kosher salt
1 bird’s-eye chile, seeded and minced
1 carrot, julienned
1 daikon radish, julienned
2 cucumbers, cut in half and sliced into thin half moons
½ head Savoy cabbage, thinly sliced
3 tablespoons minced fresh cilantro
You can quick pickle this dish in an hour, but I really recommend making it the night before. Put on your favorite album, take out your cutting board, and three songs in, you’ll be done. We serve this in Harlem with our tamarind oxtails, but it’s a great add to your dinner table with almost anything. It’s the perfect cooling touch for the days when it’s too hot to cook. But it’s also great to whip out in the winter when the offerings of fresh produce can be unreliable.
Whisk together the vinegar, soy sauce, and 1½ cups water with the sugar, salt, and chile in a large bowl. Whisk until the salt and sugar are completely dissolved and set aside.
In a nonreactive container, toss together the carrot, radish, cucumbers, cabbage, and cilantro. Pour the brine over the vegetables and cover. Refrigerate for 1 hour or up to 1 week. The slaw will become more pickled as it rests.