- ½ head of shredded green or Chinese cabbage
- ¼ cup slivered almonds
- ½ cup Do Chua or the urban Canning Company’s Vietnamese Carrots + Daikon Radishes
- 1 Tbs. sesame oil
- 1/2 cup of brine from the carrots and radishes
- 1/4 cup chopped cilantro
- salt + pepper to taste
- 1 cup rice vinegar
- 1 cup water
- 1/4 cup sugar
- 1 pound mixed daikon radish and carrots, cut matchstick style
- kosher salt
About this recipe
This recipe only takes a few minutes to put together when Illene makes it, as she incorporates The Urban Canning Company’s version of Vietnemese do chua – the pickled carrots and daikon radishes you often find on bahn mi sandwiches. Featuring produce from Little Pond Farm, pickled with star anise, coriander, ginger and mustard, it’s a special addition to an otherwise outstanding recipe. Find local purveyors of her products, or shop online, at theurbancanningcompany.com.
You can also make your own do chua, using a quick refrigerator pickle recipe that does not require full canning (but also doesn’t have the extra spices Illene’s does). If you do decide to make your own pickled vegetables, do so at least a day in advance of making the slaw.
For the slaw:
Mix all ingredients. Cover and refrigerate for two or more hours. serve cold, topped with a sprig of cilantro and a lime wedge if you’d like.
For the Do Chua:
Combine the vinegar and water in a small saucepan, stirring over medium heat until the sugar dissolves. Remove from heat and set aside.
Place the chopped vegetables in a colander and sprinkle with Kosher salt, using your hands to massage in the salt. set the colander over another bowl, and let the mixture sit for at least 30 minutes, massaging occasionally and allowing excess fluid to drain into the bowl. The vegetables are ready when you can bend a piece of radish almost completely in half without it breaking.