Asian Pickled Red Cabbage

This is an oil free soy dressing which holds up well, and tastes even better the next day after it has marinated.  Dark soy sauce has more body than light, but is less salty.

• 3/4 head red cabbage
• 4 tablespoons rice vinegar
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons mirin (Japanese cooking wine)

METHOD

Cut cabbage into quarters. Wash well and let drain.

While cabbage is draining, make a dressing with vinegar, two types of soy sauce, and mirin.

Grate cabbage in food processor and put in large mixing bowl. Pour on soy dressing and toss well. Let marinate a minimum of six hours. Turn frequently so dressing does not settle on bottom.

Serves 4 - 6

This recipe from www.inmamaskitchen.com

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Contributor: Dave Merrill for Caroline Merrill

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