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Issue Date: Fall 2006

Sweet-and-Sour Cabbage Salad

Courtesy of  Margaret Gu

Margaret Gu

Sweet-and-Sour Cabbage Salad

1/2 head of cabbage, about 2 pounds

1 tablespoon salt

2- to 3-inch section of fresh ginger, peeled, sliced and then cut into matchsticks to equal 3 tablespoons

3 whole dried chilies (optional)

2 tablespoons sesame oil

1/3 cup sugar

1/4 cup white vinegar

1. Remove core from cabbage. Slice into pieces approximately 1 1/2 inch by 1 1/2 inch.

2. Place cabbage in a large, nonreactive, heat-proof glass or ceramic bowl, sprinkle with salt and mix well. Set aside for 1 hour, remixing every 15 minutes with hands or a wooden spoon.

3. Drain cabbage.

4. Combine sugar and vinegar, stirring until sugar is completely dissolved.

5. Heat oil in saucepan until it smokes. Add ginger slices and chilies, stir-fry for one minute, then add sugar and vinegar. Stir constantly until mixture boils. Remove from heat and immediately pour over cabbage. Toss well to combine and let stand at least two hours at room temperature. Serve or refrigerate to serve cold later or the next day.

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