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
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
- 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
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.
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.