Name: Quick-Pickled Red Cabbage (Atchara) recipe
Ingredients: 1 pound red cabbage, finely shredded;½ cup spiced cane vinegar;1 tablespoon white sugar;2 teaspoons whole coriander seeds;1 ½ teaspoons ground black pepper;1 teaspoon kosher salt;1 Thai chile, chopped

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Ingredients

1 pound red cabbage, finely shredded ½ cup spiced cane vinegar 1 tablespoon white sugar 2 teaspoons whole coriander seeds 1 ½ teaspoons ground black pepper 1 teaspoon kosher salt 1 Thai chile, chopped

Nutrition Info

26.1 calories carbohydrate: 6.3 g cholesterol: : - fat: 0.2 g fiber: 1.5 g protein: 0.9 g saturatedFat: : - servingSize: - sodium: 257.7 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

Directions

Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.

Recipe Yield

8 servings

Recipe Note

Sour flavors are important in Filipino cooking, and quick pickles both heighten the sourness and serve as palate-cleansers, balancing and cutting through fattier dishes. This cold-flash-pickling method works with all kinds of vegetables (green papaya, radishes, and carrots are traditional), but red cabbage is an easy and gorgeous place to start. Store in the refrigerate for up to 3 days.

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