Ingredients
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1 head chinese napa cabbage
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2 tablespoons coarse salt
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1 tablespoon minced ginger
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1 tablespoon red pepper flakes
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1/3 cup red wine vinegar
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3/4 cup sugar or 3/4 cup Splenda granular
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salt (to taste)
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5 dried red chilies
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3/4 teaspoon szechuan peppercorns, ground and sifted
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2 tablespoons peanut oil
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1 tablespoon sesame oil
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1/3 cup rice wine vinegar
Instructions
- Remove core from cabbage; shred.shred cabbage.
- Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
- In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
- Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
- Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
- Stir in toasted sesame oil and then chill until needed.