Spicy Asian Slaw Recipe with Napa Cabbage, Carrots & Ginger Dressing

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Despite my run-in with the serrano chile, this is possibly the best slaw I have ever eaten. Between the crispness of the cabbage and carrots, and the tangy and sweet dressing, this slaw will not be the last dish standing at your next potluck or barbecue.

Step 2

In a small bowl, whisk together 3 tablespoons rice vinegar, 2 teaspoons sugar, 1 teaspoon peeled and grated fresh ginger, 1 tablespoons sesame oil, 1 tablespoon canola oil, ½ teaspoon lime zest, 1 tablespoon fresh lime juice, and ½ finely chopped fresh serrano chile, with seeds and membranes removed.

Step 3

Cut a 1 ½ pound Napa cabbage in half lengthwise, core it, and cut crosswise into ½-inch slices.

Step 4

Separate the cabbage leaves into a large bowl.

Step 5

Add 1 ½ cups grated carrots, 4 chopped scallions, and ½ cup chopped cilantro, and toss well.

Step 6

Pour the dressing into the cabbage mixture and toss again. Let stand for 10 minutes, tossing occasionally.

Step 7

In a small bowl, whisk together rice vinegar, sugar, ginger, sesame oil, canola oil, lime zest, lime juice, and chile. Set aside.

Step 8

Separate the cabbage leaves into a large bowl. Add carrots, scallions, and cilantro, and toss well.

Step 9

Pour the dressing into the cabbage mixture and toss again. Let stand for 10 minutes, tossing occasionally.

Step 10

Serves 4 to 6.