This slaw uses Napa cabbage, which is sometimes called Asian cabbage, and we get it almost every week in June and early July from our CSA. I’ve made this recipe quite a few times–probably because I usually have most of the ingredients on hand. You don’t have to use the red pepper if they’re not in season where you live and you don’t want to buy hot house ones, but I think it’s a fine splurge.
5 T. seasoned rice vinegar
4 T. lime juice
1 T. sugar
2 t. canola, or other vegetable, oil
2 t. finely grated, peeled fresh gingerroot
1-2 t. finely chopped, seeded hot red chile, or to taste (Be careful here.)
1/2 t. kosher salt
8 C. thinly sliced Napa cabbage
2 carrots, grated
1 red bell pepper, cut into thin strips (or diced, if you’re not into pristine chopping today)
3 scallions, sliced into thin strips
1/2 C. coarsely chopped fresh mint leaves
In a large salad bowl, whisk together vinegar, lime juice, sugar, oil, ginger, red chile, and salt. Add remaining ingredients. Toss and let stand, uncovered, at room temperature, 15 minutes before serving.
If you have leftovers, know that the salad will get a little watery because the salt will pull the moisture out of the cabbage. It’s still good, however!