Quick Sichuan Pickled Vegetables (Sichuan Paocai)
Inspired by Manhattan's Cafe China.
- ½ head white cabbage
- 1 large carrot
- 2 tablespoons sugar
- 2 teaspoons kosher or sea salt
- chili oil, without flakes
Core and finely chop the cabbage into small bites. This is easily done in a food processor, though do watch closely to make sure you stop chopping before the cabbage is minced. Peel and chop the carrot into a fine dice.
Combine the cabbage and carrot in a colander and mix with the sugar and salt. Place the colander in a bowl or sink as the cabbage will release some of its water. Let the mixture sit for at least an hour, then refrigerate until ready to serve.
To serve, portion the cabbage-carrot mixture into small bowls, sprinkle with a bit of sugar and top with pure toasted-chili oil (no flakes).