Fresh ginger and red pepper flakes add welcome zing, but the real surprise here is napa (aka Chinese) cabbage. Cara Mangini, of Little Eater in Columbus, Ohio, likes it for slaws because it's more tender than ordinary cabbage but still holds up better than lettuce.

Source: Midwest Living




  • In a very large bowl, toss together the cabbage, carrots, cucumber, green onions, peanuts, mint and cilantro; set aside.

  • 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.

Butcher Note:

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

Nutrition Facts

250 calories; total fat 19g; saturated fat 2g; polyunsaturated fat 5g; monounsaturated fat 10g; cholesterolmg; sodium 369mg; potassium 513mg; carbohydrates 17g; fiber 4g; sugar 9g; protein 6g; trans fatty acidg; vitamin a 5546IU; vitamin c 30mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 100mcg; vitamin b12mcg; calcium 101mg; iron 1mg.