Sweet and Spicy Cabbage and Peanut Slaw
In a very large bowl, toss together the cabbage, carrots, cucumber, green onions, peanuts, mint and cilantro; set aside.Advertisement
In a small bowl or screw-top jar, whisk or shake together the lime juice, sugar, rice vinegar and soy sauce until sugar is dissolved. Add ginger, canola oil, sesame oil and crushed red pepper. Drizzle dressing over salad—you may not use all of it—and toss well. Add salt, and toss again. Chill, covered, for up to 4 hours before serving.
Prepping Napa Cabbage: Like other cabbages, cut the head into quarters through the base. Submerge the quarters in cold water to rinse them, in several rounds if needed until the water is clean. Shake off excess water and pat them dry. Release the leaves from the core by cutting it at angle. This way, you will remove just the base and salvage all the leaves. Stack several leaves at a time and cut them as thin as you can, crosswise at least 1/8-inch. You may want to cut any wide, outer leaves in half lengthwise before slicing the cabbage crosswise. A food processor is extremely helpful in breaking down a large head of cabbage. Attach the thinnest slicing blade and cut the cabbage in narrow pieces to fit in the top feed tube