Active Time

　　1 hr

　　Total Time

　　1 hr

　　In Malaysian cuisine, at least one pickled dish (acar) is offered with every meal — it provides a bold flavor contrast to the other dishes. Our recipe isn't traditional, but it serves the same purpose.

　　

Ingredients

Makes 8 servings

　　1/2 cup rice vinegar (not seasoned)

　　1/4 cup plus 2 tablespoons sugar

　　1 tablespoon finely chopped peeled fresh ginger

　　2 teaspoons salt

　　1/2 teaspoons finely chopped garlic

　　3 whole cloves

　　5 medium carrots, cut into 3- by 1/8-inch matchsticks

　　3/4 lb snow peas, trimmed and strings discarded

　　1 1/4 lb Napa cabbage, leaves halved lengthwise, then cut crosswise into 1/4-inch strips

　　2 tablespoons thinly sliced seeded fresh mild red chile, such as red jalapeño

　　

Step 1

Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves.

　　

Step 2

While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salted water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry.

　　

Step 3

Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips.

　　

Step 4

Blanch cabbage in same pot of boiling water 5 seconds, then transfer to ice water, drain, and pat dry.

　　

Step 5

Just before serving, toss vegetables with pickling liquid and chile in a large bowl.

　　Cooks' notes:

　　•Pickling liquid can be made 1 day ahead and chilled, covered.

　　•Vegetables can be blanched 1 day ahead and chilled separately in sealed plastic bags lined with paper towels.