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.
Photography: Anna Williams
Martha Stewart Living, October 1999
- 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
- 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
- In a small bowl, whisk together garlic, zest and juice of lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
- 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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