By Chef Jo Ann Kim

June 2021


  • 3 cups Red Cabbage, shredded
  • 2/3 cup Carrots, shredded
  • 2/3 cup Radishes, halved and thinly sliced
  • 1/2 Red pepper, thinly sliced
  • 1 Scallion, thinly bias-cut
  • 1 Celery, thinly sliced
  • BRINE:
  • 1 tsp Sweet Paprika
  • 1/2 tsp Mustard seeds
  • 1 1/2-2 tsp Rock salt
  • 1/4-1/3 cup Water
  • Olive oil to finish


  • Mix together vegetables in a large bowl. In a jar, whisk together brine. Add brine and let slaw sit for twenty minutes.
  • Stuff slaw, compacting as you go into a clean jar with lid. Make sure to press down the slaw  when finished to ensure the brine covers over all the vegetables.
  • Close lid and let sit at cool room temperature for 24-48 hours.
  • Toss with a splash of olive oil to serve.
  • Enjoy!