Napa Cabbage Salad

Photo: Anna Williams

Napa cabbage, with its long crinkled leaves, is more delicate in flavor than green or red cabbage.


  • 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

  • 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


  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.

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.

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