Recipes / Greens

Asian Napa Cabbage Coleslaw

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Recipe by ratherbeswimmin

From Martha Rose Shulman.

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • Salad
  • 1
    medium napa cabbage, cored and shredded (about 7 cups)
  • 1
    red bell pepper, seeded and cut into very thin 2-inch long slivers
  • 1
    large carrot, peeled and cut into thin strips with a vegetable peeled
  • 1⁄4
    cup chopped fresh cilantro
  • 1⁄2 - 1
    Thai red chili pepper, minced
  • Dressing
  • 1⁄3
    cup rice wine vinegar
  • 1 - 1 1⁄4
    teaspoon sugar (omit if rice wine vinegar is seasoned)
  • salt
  • 1⁄4
    cup peanut oil or 1/4 cup canola oil
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DIRECTIONS

  • In a large bowl, toss together the salad ingredients.
  • In a small bowl, mix together the dressing ingredients; make sure the sugar is dissolved.
  • Toss dressing with the salad.
  • Let the salad sit for 15-30 minutes (or longer); toss again and serve.
  • The salad will keep for a day or two in the refrigerator.
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