PREP TIME
1 hr 5 min.

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COOK TIME
0 minutes

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YIELD
about 4 cups

Ingredients

• 16 oz bag of coleslaw

• 1 tbsp sea salt

• 2 cloves garlic, minced

• 1/2-inch pice of ginger, minced

• 1 tbsp fish sauce

• 1 tbsp sriracha

• 2 tbsp chili garlic chili sauce

• 2 green onions, cut into 1/2-inch pieces

Directions

1. Place the coleslaw mix into a large bowl or container and mix in the 1 tablespoon of sea salt. Let the mixture sit for one hour, stirring or shaking occasionally.

2. After an hour has passed, place the coleslaw mixture in a colander and rinse off the excess salt. Press to squeeze out excess moisture.

3. Rinse out the bowl or container that you used to dry brine the coleslaw. Add the 2 cloves minced garlic, 1/2 piece minced ginger, 1 tablespoon fish sauce, 1 tablespoon sriracha, 2 tablespoons garlic chili sauce, and 2 chopped green onions. Stir to combine.

4. Add the dry-brined coleslaw and stir to combine. Serve immediately or pack into a quart-sized jar and place in the refrigerator to let the flavors blend. The coleslaw will keep about a week refrigerated.