Place cabbage, carrots and chili peppers in a large, non-reactive bowl or divide into jars. Bring vinegar, water, sugar, and salt to a boil, stirring until sugar and salt are dissolved. Pour over cabbage, let cool then refrigerate for at least four hours.
Note: To prepare chiles, heat a skillet over medium-high heat. Add the chili peppers and allow to toast until fragrant, turning often as needed, watching carefully so as not to scorch, about 30 seconds or so.
Keywords: Asian, Cabbage, Carrots, pickles, Vinegar