Food & Cooking Recipes Salad Recipes Napa Cabbage Salad 4.0 (22) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Servings: 4 Napa cabbage, with its long crinkled leaves, is more delicate in flavor than green or red cabbage. Ingredients 1 small clove garlic, minced Zest and juice of 1 lime 2 tablespoons rice-wine vinegar 2 teaspoons soy sauce ¼ cup hot chili oil Salt 3 cups (½ small head) Napa cabbage, very thinly sliced ½ 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 ⅓ cup peeled, very thinly sliced, ½-by-2-inch-pieces daikon (about 2 ounces) ¼ cup trimmed, very thinly sliced snow peas (about 3 ounces) ¼ bunch chives, snipped into 2-inch lengths juice of 1 lime Directions 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. 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. Cook's Notes 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. Rate it Print