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.

Martha Stewart Living, October 1999, Martha Stewart Living, October 1999


Credit: Anna Williams

Recipe Summary

Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (3)

4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: Unrated
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!!
Rating: Unrated
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.
Rating: Unrated
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.