Ingredients

• 1 small head napa (Chinese) cabbage, cored and cut into 1-inch squares (about 8 cups)
• 2 cloves garlic, minced
• 1/4 cup water
• 2 tablespoon distilled white vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons fresh ginger, finely grated
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon crushed red pepper, red
• 3 scallions, sliced
• 1 carrot, peeled and grated

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Cooking Directions

Step 1

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.

Step 2

Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl.

Step 3

Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.