Napa Cabbage Salad

Napa cabbage, with its long crinkled leaves, 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 radish may be substituted if daikon is unavailable.

  • Servings: 4
Napa Cabbage Salad

Photography: Anna Williams

Source: Martha Stewart Living, October 1999


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


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

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


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