Citrusy red cabbage pickle from The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen

  • red cabbage
  • distilled vinegar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on November 13, 2020

    Nice, easy pickle with a beautiful magenta color. Delicious on banh mi, but is also very versatile. We find lots of uses for this pickle.

  • Bloominanglophile on July 30, 2017

    We liked this pickle for our Bahn Mi, even though it wasn't very vinegary. Play with the ratio of water to vinegar if you want more zing. The citrus (I used lime peel) really gives it a nice flavor note. I also used my Cuisinart to shred the cabbage to a nice fine texture that worked well on the sandwiches.

  • Delys77 on February 21, 2016

    Not bad, but I'm on a diet and I substituted some honey for the sugar. I think the sugar has an effect on tenderizing the cabbage. Since i left it out I ended up with some overly crunchy pickled cabbage. Flavour was fine but not 100% to my taste.

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