Ingredients
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1 medium napa cabbage, cored and cut into 1-inch squares (about 8 cups)
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2 garlic cloves, minced
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1/4 cup water
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2 tablespoons distilled white vinegar
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1 tablespoon toasted sesame oil
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2 teaspoons finely grated fresh ginger
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3/4 teaspoon salt
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1/2 teaspoon sugar
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1/2 teaspoon crushed red pepper flakes
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3 scallions, sliced
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1 carrot, peeled and grated
Instructions
- Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes.
- Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl.
- Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.