Spicy Chinese-Style SLAW
- 20m Prep Time
- 0sCook Time
- 1h 20mReady In
6 to 8 servings This slaw is a garlicky favorite. For a superlative pickle that uses many of the same seasonings, see Quick Sichuan-Style Cucumber Pickles.
Ingredients
- 2 pounds kohlrabi, daikon radish, or turnips, peeled and cut into matchsticks
- 1 tablespoon salt
- ½ cup rice vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- ½-inch piece ginger, peeled and minced
- 1 to 2 fresh red Thai chiles, seeded and minced, or ½ to 1 teaspoon red pepper flakes
- 1 garlic clove, minced
- (½ teaspoon ground Sichuan pepper)
- Salt to taste
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 pounds kohlrabi, daikon radish, or turnips, peeled and cut into matchsticks
- 1 tablespoon salt
- ½ cup rice vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- ½-inch piece ginger, peeled and minced
- 1 to 2 fresh red Thai chiles, seeded and minced, or ½ to 1 teaspoon red pepper flakes
- 1 garlic clove, minced
- (½ teaspoon ground Sichuan pepper)
- Salt to taste
Let's Cook
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Step 1.
Place one of the following in a large bowl: 2 pounds kohlrabi, daikon radish, or turnips, peeled and cut into matchsticks
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Step 2.
Toss with: 1 tablespoon salt
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Step 3.
Transfer the vegetables to a colander in the sink and let stand for 30 minutes. Meanwhile, add to the bowl: ½ cup rice vinegar; 1 tablespoon vegetable oil; 1 tablespoon toasted sesame oil; 2 teaspoons sugar; ½-inch piece ginger, peeled and minced; 1 to 2 fresh red Thai chiles, seeded and minced, or ½ to 1 teaspoon red pepper flakes; 1 garlic clove, minced; (½ teaspoon ground Sichuan pepper)
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Step 4.
Rinse the vegetables in the colander well. Drain thoroughly, preferably with a salad spinner. Add them to the bowl and toss with the dressing. If possible, let the slaw sit 30 minutes before serving, stirring a few times. Add: Salt to taste
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Step 5.
Serve at room temperature or chilled.