Active Time
30 Mins
Total Time
1 Hour 30 Mins
Yield
Makes 4 cups
Photo: Con Poulos

How to Make It

Step 1

In a bowl, toss the cabbage with the salt and squeeze it to soften slightly. Cover with a small plate and a heavy can and let stand at room temperature for 1 hour.

Step 2

Pour off any liquid. Stir in the vinegar, scallions, carrot and chiles. Add the 7UP, cover with plastic wrap and refrigerate overnight. Fold in the watercress just before serving.

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