4 Servings 25 min Cook
1/4 Cup Rice Wine Vinegar
1 Head, small (about 4-1/2" dia) Cabbage
2 Tsp Sugar
2 Tbsp Vegetable Oil
1 Pepper Serrano Pepper
5 Medium (4-1/8" long) Scallions
1 Tsp Ginger
2 Cup Fresh Cilantro
Coarsely chop cilantro.
Finely chop pepper.
Core and cut cabbage crosswise into 1/2-inch slices.
Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt.
Add remaining ingredients and toss well.
Let stand, tossing occasionally, 10 minutes.
