Japanese pickle need to wait, and often require Japanese vegetables or special equipments to prepare. But sometimes I suddenly crave crunchy salty veggies on hot steamy rice. I came up with a recipe of quick pickle like salad. I named it Japaneseslaw.
You only need veggies you can easily find in the U.S. produce stores. I used carrots, collard greens, and ginger, but you can also use kale, mustard greens, and other greens. It’s quick, easy, and nutritious. It also satisfies my taste buds.
This slaw keeps in a fridge about a week.