Reviews (1) Add Rating & Review 22 Ratings 5 star values: 8 4 star values: 7 3 star values: 5 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: 3 stars 12/02/2018 The vegetable combination worked fine. However, 1/4 CUP of hot chili oil made too much heat for my guests. The second time I made it I used 1 tablespoon of the hot chili oil and 3 T of sesame oil. That was still hot-ish. The next time I make this I'm going to use only 1/2 tablespoon of the hot chili oil and compensate with another bland oil to maintain the volume. Please reconsider that amount for the hot chili oil.
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Gallery Napa Cabbage Salad Credit: Anna Williams Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 small clove garlic, minced Zest and juice of 1 lime 2 tablespoons rice-wine vinegar 2 teaspoons soy sauce 1/4 cup hot chili oil Salt 3 cups (1/2 small head) Napa cabbage, very thinly sliced 1/2 red, yellow, orange bell pepper, stem and seeds removed, very thinly sliced 3 scallions, white and pale-green parts only, cut into 2-inch lengths, julienned 1/3 cup peeled, very thinly sliced, 1/2-by-2-inch-pieces daikon (about 2 ounces) 1/4 cup trimmed, very thinly sliced snow peas (about 3 ounces) 1/4 bunch chives, snipped into 2-inch lengths juice of 1 lime
Cook’s Notes Rice-wine vinegar and hot chili oil are available in the Asian section of most supermarkets; white radish may be substituted, if daikon is unavailable.
Gallery Napa Cabbage Salad Credit: Anna Williams
Recipe Summary Servings: 4
Gallery
Napa Cabbage Salad Credit: Anna Williams
Napa Cabbage Salad
Credit: Anna Williams
Napa Cabbage Salad
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 small clove garlic, minced Zest and juice of 1 lime 2 tablespoons rice-wine vinegar 2 teaspoons soy sauce 1/4 cup hot chili oil Salt 3 cups (1/2 small head) Napa cabbage, very thinly sliced 1/2 red, yellow, orange bell pepper, stem and seeds removed, very thinly sliced 3 scallions, white and pale-green parts only, cut into 2-inch lengths, julienned 1/3 cup peeled, very thinly sliced, 1/2-by-2-inch-pieces daikon (about 2 ounces) 1/4 cup trimmed, very thinly sliced snow peas (about 3 ounces) 1/4 bunch chives, snipped into 2-inch lengths juice of 1 lime
Directions
In a small bowl, whisk together the garlic, zest and juice of the lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
In a medium bowl, toss together the cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour the dressing over the slaw, toss to combine, and serve.
Cook’s Notes Rice-wine vinegar and hot chili oil are available in the Asian section of most supermarkets; white radish may be substituted, if daikon is unavailable.
Cook’s Notes
Rice-wine vinegar and hot chili oil are available in the Asian section of most supermarkets; white radish may be substituted, if daikon is unavailable.
Reviews (1)
Add Rating & Review 22 Ratings 5 star values: 8 4 star values: 7 3 star values: 5 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 3 stars 12/02/2018 The vegetable combination worked fine. However, 1/4 CUP of hot chili oil made too much heat for my guests. The second time I made it I used 1 tablespoon of the hot chili oil and 3 T of sesame oil. That was still hot-ish. The next time I make this I'm going to use only 1/2 tablespoon of the hot chili oil and compensate with another bland oil to maintain the volume. Please reconsider that amount for the hot chili oil.
Reviews (1)
Add Rating & Review 22 Ratings 5 star values: 8 4 star values: 7 3 star values: 5 2 star values: 2 1 star values: 0
Add Rating & Review
22 Ratings 5 star values: 8 4 star values: 7 3 star values: 5 2 star values: 2 1 star values: 0
22 Ratings 5 star values: 8 4 star values: 7 3 star values: 5 2 star values: 2 1 star values: 0
22 Ratings 5 star values: 8 4 star values: 7 3 star values: 5 2 star values: 2 1 star values: 0
5 star values: 8 4 star values: 7 3 star values: 5 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 3 stars 12/02/2018 The vegetable combination worked fine. However, 1/4 CUP of hot chili oil made too much heat for my guests. The second time I made it I used 1 tablespoon of the hot chili oil and 3 T of sesame oil. That was still hot-ish. The next time I make this I'm going to use only 1/2 tablespoon of the hot chili oil and compensate with another bland oil to maintain the volume. Please reconsider that amount for the hot chili oil.Martha Stewart Member
Rating: 3 stars 12/02/2018
The vegetable combination worked fine. However, 1/4 CUP of hot chili oil made too much heat for my guests. The second time I made it I used 1 tablespoon of the hot chili oil and 3 T of sesame oil. That was still hot-ish. The next time I make this I’m going to use only 1/2 tablespoon of the hot chili oil and compensate with another bland oil to maintain the volume. Please reconsider that amount for the hot chili oil.
Rating: 3 stars
All Reviews for Napa Cabbage Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Napa Cabbage Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
