- 1/2 cup rice vinegar
- 2 tablespoons oriental sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon golden brown sugar
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon Thai fish sauce (nam pla)
- 1 medium cucumber, peeled, seeded, cut into matchstick-size strips
- 1 large carrot, peeled, cut into matchstick-size strips
- 1 red bell pepper, cut into matchstick-size strips
- 4 cups thinly sliced Napa cabbage
- Whisk first 6 ingredients in medium saucepan. Bring to boil; pour into large bowl. Add cucumber, carrot and red bell pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.) Add cabbage to vegetable mixture; toss to blend. Season to taste with salt.
- Sold at Asian markets and in the Asian foods section of many supermarkets.