• 1/2 Napa cabbage, shredded
  • 1 small red onion, quartered lengthwise then very thinly sliced
  • 2 large cloves garlic, very thinly sliced
  • A couple of generous forkfuls sliced pickled ginger, thinly sliced
  • 1 red chili pepper, very thinly sliced
  • 3/4 cup rice wine vinegar
  • 2 tablespoons Sriracha hot sauce
  • 1/2 cup water
  • 1/4 cup sugar


Serves: Makes 2 1/2 - 3 cups of slaw topping


Combine the cabbage, onion, garlic, pickled ginger and pepper in small container with a tight-fitting lid.

Heat vinegar with hot sauce, water and sugar to dissolve the sugar. Pour over cabbage, cover and shake. Refrigerate a couple of hours, shaking the container occasionally.