Japanese-Style Quick-Pickled Cabbage Slaw - cooking recipe

Ingredients

1/2 cup rice vinegar (can be found in Asian Markets)
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
1 tablespoon fresh ginger, peeled, minced
1 tablespoon golden brown sugar
1 tablespoon Thai fish sauce (omit to make vegan or vegetarian, can be found in Asian Markets)
1 medium cucumber, peeled, seeded, cut into matchstick-size strips
1 medium carrot, peeled, seeded, cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
4 cups cabbage, thinly sliced

Preparation

Whisk first 6 ingredients in a medium saucepan.
Bring to boil; pour into a large bowl.
Add cucumber, carrot and red bell pepper.
Add cabbage to vegetable mixture.
It can be made up to 4 hours ahead.