Napa Cabbage Slaw

With its long crinkled leaves, Napa cabbage is more delicate in flavor than green or red cabbage. Rice-wine vinegar and hot chili oil are available in the Asian section of most supermarkets; white or red radish may be substituted if daikon is unavailable.

  • Yield: Serves 4
Napa Cabbage Slaw

Photography: Anna Williams

Source: Martha Stewart Living, October 1999

Ingredients

  • 1 small garlic clove, minced
  • Zest and juice of 1 lime
  • 2 tablespoons rice-wine vinegar
  • 2 teaspoons soy sauce
  • 1/4 cup chile oil
  • Salt
  • 3 cups (1/2 small head) Napa cabbage, very thinly sliced
  • 1/2 red, yellow, or orange bell pepper, stem and seeds removed, very thinly sliced
  • 3 scallions, white and pale-green parts only, cut into 2-inch lengths, julienned
  • 2 ounces daikon, peeled, very thinly sliced into 1/2-by-2-inch pieces
  • 1/4 cup (about 3 ounces) snow peas, trimmed and very thinly sliced
  • 1/4 chives, snipped into 2-inch lengths

Directions

  1. In a small bowl, whisk together garlic, zest and juice of lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.

  2. In a medium bowl, toss together cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour dressing over the slaw, toss to combine, and serve.

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