Filipino Pickled Slaw

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By: The Homemakers Test Kitchen

This pickle is traditionally made from unripe green papaya, which is available at Chinese and South Asian grocers, but it works well with cabbage, too.

Ingredients

4 cups (1 L) shredded cabbage (or green papaya, peeled and seeded)

1 cup (250 mL) shredded carrots

1/2 cup (125 mL) thinly sliced shallots or onion

2 hot red peppers, seeded and cut into fine strips

1/4 cup (60 mL) thinly sliced gingerroot

6 cloves garlic, minced

1 cup (250 mL) rice or cider vinegar

3/4 cups (175 mL) granulated sugar

1/4 cup (60 mL) fish sauce (or 1 tbsp/15 mL salt)

1 tsp (5 mL) crushed peppercorns

Preparation

In large heatproof bowl, toss together cabbage, carrots, shallots, hot peppers, ginger and garlic.

In saucepan, bring rice vinegar, granulated sugar, fish sauce and pepper to boil, stirring until sugar is dissolved. Toss with cabbage mixture. Let cool until cabbage is starting to wilt. Pack with juice into 4 cup (1 L) jar. Cover and refrigerate for at least 2 days or up to 3 weeks.

Serving(s): 4

Nutritional Information
Per ¼ cup (60 mL) serving: about
Calories	39
Protein	1 g
Carbohydrate	10 g
Fibre	1 g
Sodium	225 mg
Calcium	1 % RDI
Iron	1 % RDI
Vitamin A	18 % RDI
Vitamin C	12 % RDI
Folate	4 % RDI

Source

Homemakers Magazine: Summer 2004

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