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Napa Cabbage Slaw

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Napa Cabbage Slaw

From:

Martha Stewart Living

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.

Ingredients

Serves 4

  • 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.

Contributors' Comments Add Comment

1-2 of 2 comments (last comment added 7/05/08 at 11:27 a.m. ET)

1.

mmsrjs
7/05/08 at 11:27 a.m. ET

I changed the rice-wine vinegar to RED-WINE VINEGAR, and chili oil to OLIVE OIL, and only use 1/2 of the soy sauce as I do not like the taste of it. Plus it has much to much sugar in it for me. As we all know sugar turns to fat in most of our bodies. Just look around you, at all the people who are consuming way to much sugar. I know I was one of them. No more 'pop' wiht that 1/2 cup of sugar per can.

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2.

Estella Thomason King
2/27/08 at 4:44 p.m. ET

Love the flavors and texture of this salad - I have reprised it with 1/2 romaine lettuce. It will be a picnic and potluck dish for me in the future.

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