Ginger-Pickled Red Cabbage

4 ingredients
5 steps

Ingredients

  • 1 pound firm red cabbage, sliced into 1/8-inch-thick slices
  • 2 tablespoons pickled ginger, sliced in julienned strips
  • 3/4 cup of the juice from pickled ginger
  • 1 teaspoon black sesame seeds, for garnish

Directions

  1. 1
    Mix the sliced cabbage and the julienned pickled ginger in a large bowl.
  2. 2
    Add the pickled ginger juice and toss well.
  3. 3
    Cover and refrigerate for at least three hours before serving, stirring occasionally.
  4. 4
    Serve, garnished with the sesame seeds.
  5. 5
    The cabbage will keep for three to four days, refrigerated.

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