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–+ servings
Sichuan Pao Cai Pickled Vegetables

Pao Cai - Sichuan Pickled Vegetables

These quick and easy pickled vegetables can be stored in the refrigerator until some spicy, rich, or grilled foods call for them. They can be eaten as soon as they're chilled and are great for munching on before, during, and after a meal.
4.50 from 2 votes
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Course: Appetizer, Side Dish
Cuisine: Chinese, Sichuan, Western China
Prep Time: 5 minutes
Soaking: 1 hour
Total Time: 1 hour 5 minutes
Servings: 1 quart
Author: My Hungry Traveler

Equipment

  • Quart size jar with lid

Ingredients

  • ½ head Chinese cabbage
  • 1 large Carrot
  • 2 tbsp Sugar
  • 1 tbsp Kosher salt
  • 1 splash Chile oil (garnish)
  • 1 pinch Sugar (garnish)

Instructions

  • Cut cabbage into chunks and roughly chop carrot. Place both in the bowl of a food processor and pulse a few times until diced, being careful not to chop too fine. Dicing vegetables may be done by hand as well.
    Place chopped cabbage and carrot into a colander over the sink. Mix in sugar and salt and let sit for at least one hour.
    Place into a lidded jar or container and refrigerate until ready to use. To serve, place in small bowls, and sprinkle a little sugar and chili oil on top.

Nutrition

Calories: 156kcal | Carbohydrates: 37g | Protein: 4g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 7057mg | Potassium: 476mg | Fiber: 2g | Sugar: 27g | Vitamin A: 12765IU | Vitamin C: 13mg | Calcium: 110mg | Iron: 2mg