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

Napa Cabbage Salad

garlic, minced

lime

rice-wine vinegar

soy sauce

chili oil

Salt

(1/2 small head) Napa cabbage, very thinly sliced

red, yellow, orange bell pepper,

scallions,

peeled, very thinly sliced, 1/2-by-2-inch-pieces daikon (about 2 ounces)

chives,

juice of 1 lime

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.

The vegetable combination worked fine. However, 1/4 CUP of hot chili oil made too much heat for my guests. The second time I made it I used 1 tablespoon of the hot chili oil and 3 T of sesame oil. That was still hot-ish. The next time I make this I'm going to use only 1/2 tablespoon of the hot chili oil and compensate with another bland oil to maintain the volume. Please reconsider that amount for the hot chili oil.

napa cabbage salad

Author : Martha Stewart

Ingredients

Instructions

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