|Picture from SL Recipe|
Yield: MAKES about 4 1/2 cups, probably 6 servings
Hands on: 25 minutes
Total time: 8 Hours, 25 minutes
1 cup rice vinegar
1/4 cup honey
2 1/4 teaspoons kosher salt
4 cups chopped napa cabbage
1 cup seeded and thinly sliced sweet mini peppers
1/4 large red onion, thinly sliced
1/4 cup firmly packed fresh flat-leaf parsley leaves
2 tablespoons chopped fresh mint
1. Stir together first 3 ingredients and 1 cup water in a small saucepan. Bring to a boil over high heat. Reduce heat to medium, and simmer 5 minutes. Remove from heat.
2. Toss together cabbage and next 4 ingredients in a medium bowl. Transfer to a jar; add vinegar mixture, and screw on lid. Chill 8 to 12 hours, turning occasionally. Store in refrigerator up to 3 days.
From Southern Living MAY 2015. This issue had a couple other chow chow slaw recipes I wanted to try.