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Combine the cabbage, radishes, scallions, vinegar, salt, and sugar in a sealable plastic bag and mix well.
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Expel as much air as possible and seal the bag.
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Allow the vegetables to marinate for at least 30 minutes, and up to overnight.
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Using tongs or two forks, remove the vegetables from the marinating liquid (allow excess vinegar to drain off) and place in a mixing bowl.
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5
Discard the remaining vinegar mixture.
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Before serving, add the olive oil, cilantro, and black pepper and toss well.
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7
Check for seasoning and adjust if necessary.
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8
Transfer to a serving dish and garnish with a fresh sprig of cilantro.
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TECHNIQUES
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10
Shredding Cabbage
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11
The slicing side of a box grater works really well for this.
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However, if you dont have one, you can shred the cabbage with your knife by cutting the cabbage in half, removing its core, and then slicing the cabbage very thinly.
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Marinating the Vegetables
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I find marinating vegetables in a sealed plastic bag that has had all of its air expelled is an efficient way of making sure all the vegetables have been exposed to the marinade.
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(It is also compact enough to fit easily in your refrigerator.)
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If you dont have a plastic bag, use whatever container you have on hand.
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In that case, just make sure to stir the vegetables often.
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ADVANCE PREPARATION
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The vegetables can marinate overnight and will benefit from the extra time.
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However, in order for the cilantro to stay fresh, toss it with the olive oil no sooner than 1 hour before serving.
