Japanese-Style Quick-Pickled Slaw

• 1/2 cup rice vinegar*
• 2 tablespoons oriental sesame oil*
• 2 tablespoons soy sauce
• 1 tablespoon golden brown sugar
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon Thai fish sauce (nam pla)*
• 1 medium cucumber, peeled, seeded, cut into matchstick-size strips
• 1 large carrot, peeled, cut into matchstick-size strips
• 1 red bell pepper, cut into matchstick-size strips
• 4 cups thinly sliced Napa cabbage

1. Whisk first 6 ingredients in medium saucepan.
2. Bring to boil; pour into large bowl.
3. Add cucumber, carrot and red bell pepper.
4. Cool.
5. (Can be made 4 hours ahead.
6. Cover; let stand at room temperature.)
7. Add cabbage to vegetable mixture; toss to blend.
8. Season to taste with salt.
9. *Sold at Asian markets and in the Asian foods section of many supermarkets.

rice vinegar, sesame oil, soy sauce, golden brown sugar, fresh ginger, fish sauce, cucumber, carrot, red bell pepper, cabbage

Taken from www.epicurious.com/recipes/food/views/japanese-style-quick-pickled-slaw-103610 (may not work)