Hot And Sour Chinese Cabbage

1. 1

   Remove core from cabbage; shred.shred cabbage.

2. 2

   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.

3. 3

   In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.

4. 4

   Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.

5. 5

   Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.

6. 6

   Stir in toasted sesame oil and then chill until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.