1 small head napa cabbage, thinly sliced
(about 2 pounds)
2 medium carrots, coarsely grated
2 medium green onions (white and green
parts), thinly sliced on diagonal
1 medium red bell pepper, thinly sliced
2 tablespoons low-salt soy sauce
2 tablespoons plain rice vinegar
1 tablespoon finely grated peeled gingerroot or 1 teaspoon ground ginger
2 teaspoons toasted sesame oil or canola or corn oil
1 medium garlic clove, finely chopped
1/4 teaspoon crushed red pepper flakes
In a large bowl, toss together the slaw ingredients.
In a small bowl, stir together the dressing ingredients.
Pour over the slaw.
Serve at room temperature or cover and refrigerate until needed, tossing again just before serving.
Cook’s Tip on Napa Cabbage: Napa, or Chinese, cabbage has long, crinkly, cream-colored leaves with pale green tips.
It’s delicious in salads, soups, and stir-fries. You can store napa cabbage in the vegetable bin of your refrigerator for up to five days.
Time-Saver: Use a food processor for the slicing and grating.
The salad won’t be as pretty, but the preparation will be fast.
Nutrition Analysis (per serving)