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Napa Cabbage Slaw

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Recipe photo courtesy of Anna Williams

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.

Source: Martha Stewart Living, October 1999
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How would you rate this recipe?
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  • Ihavehisbmw
    26 SEP, 2013
    The first of Martha's recipes to fail me! Lovely to look at, but the dressing was overwhelmed by "1/4 cup chile oil". Most definitely, the acid must be increased to balance out the fiery dressing. Ouch!!
    Reply
  • scu
    5 JUL, 2008
    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.
    Reply
  • Estella_Thomason_King
    27 FEB, 2008
    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.
    Reply

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