Quick Spicy Pickled Cabbage Recipe

Quick Spicy Pickled CabbageThis is just the beginning.  The beginning of the best fish tacos I’ve ever had, that is.

I’m in the process of trying to recreate the amazing fish tacos I had at the Hale I’A Fish House in Kawaihae, Hawaii.  I’m certain that it’s this pickled cabbage combined with the spices on the fish, that make the taco a truly magical experience.

(This is also fantastic on burgers, grilled meat or as a small side dish.)

Enjoy and stay tuned to see the rest of the brilliant taco come together.

Quick Spicy Pickled Cabbage Recipe
Prep time
Total time
Serves: 8 small side servings
  • ¾ cup unseasoned rice vinegar
  • 1½ tablespoons sugar
  • 1½ tablespoons chili paste
  • 5 small crushed garlic cloves
  • 1 tablespoon Tamari
  • 6 cups thinly sliced green cabbage (about ½ large head of cabbage)
  • 1 cup thinly sliced red onion
  1. Combine the vinegar and sugar in a small saucepan and place it over low heat. Warm it just long enough to dissolve the sugar, and pour it into a large non-reactive mixing bowl. This should take about 1 minute. Let it cool to room temperature.
  2. Add the chili paste, Tamari and garlic. Stir to blend.
  3. Mix in the cabbage and onion, being sure that it's all well coated with the vinegar mixture.
  4. Cover with plastic wrap and place in the refrigerator for at least 1 hour. (The flavor will become more intense the longer it sits -- it will be delicious for days!)


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