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Quick Sichuan Pickled Vegetables (Sichuan Paocai)

Inspired by Manhattan's Cafe China.
Author: Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking


  • 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).