Napa Slaw

  • 6 cups shredded Chinese cabbage(about 1 medium-size head)
  • ¼ cup finely minced scallions
  • 1 tablespoon finely slivered fresh ginger
  • 2 tablespoons sesame seeds
  • ⅓ cup rice vinegar
  • 1 tablespoon light soy sauce
  • ⅓ cup Oriental sesame oil
  • 1 tablespoon finely minced fresh coriander (cilantro) leaves
  • Hot red pepper flakes to taste
  1. Put the cabbage in a large bowl. Toss with the scallions and ginger.
  2. Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.
  3. Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the coriander leaves and red pepper flakes and toss again.
  4. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.
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