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Napa Cabbage Salad

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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.

Ingredients

Serves 4

  • 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 show peas (about 3 ounces)
  • 1/4 bunch chives, snipped into 2-inch lengths

Directions

  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.
From Martha Stewart Living, October 1999

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