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Memorable Recipes
by Renee Behnke and Cynthia Nims
Napa cabbage is perfect for this crisp salad but it does not hold up as well as regular green cabbage, so plan to serve the slaw within an hour of dressing it. I like to make the dressing a couple of hours in advance, at least, so that the ginger, Jalapeno, lime, and other flavorful ingredients have a chance to meld and develop before serving. For a main course salad, add silvers of cooked chicken breast, either mixed in or perched across the top of the plated salad.
When I measure shredded or sliced vegetables in a recipe such as this, I'll moderately pack the ingredient into the cup. For the 4-cup measure of the Napa cabbage, you could use a quart measure. Yes, it's typically used for measuring liquids, but it works well for this type of ingredient.
Makes 6 to 8 Servings

· 4 cups finely shredded Napa cabbage
· 1 cup finely shredded red cabbage
· 1 cup coarsely grated carrot
· 1 red bell pepper, cored, seeded, and thinly sliced
· 1/2 cup finely chopped green onions
· 1/4 cup minced fresh mint
· 1/4 cup minced fresh cilantro
· Salt and freshly ground black pepper
· 3 tablespoons chopped roasted peanuts (optional)
· 2 teaspoons toasted sesame seeds

Ginger Dressing
· 1 teaspoon finely grated lime zest
· 3 tablespoons freshly squeezed lime juice
· 2 tablespoons minced shallot
· 2 tablespoons sesame oil
· 2 tablespoons unseasoned rice wine vinegar
· 1½ tablespoons minced or grated ginger
· 1 tablespoon minced jalapeno chile
· 1 tablespoon soy sauce
· 2 teaspoons honey
· 1 teaspoon pressed or minced garlic
· 1/3 cup peanut or vegetable oil

For the dressing, whisk together the lime zest, lime juice, shallot, sesame oil, vinegar, ginger, jalapeno, soy sauce, honey, and garlic in a small bowl. Drizzle in the oil, whisking constantly. Refrigerate the dressing, covered with plastic wrap, for at least 2 hours before serving.

2. When ready to dress the slaw, combine the Napa and red cabbages, carrot, bell pepper, green onions, mint, and cilantro in a large bowl. Drizzle the dressing over, toss well, and let sit for 10 minutes. Taste the salad for seasoning, adding salt and pepper to taste. Arrange the slaw on individual plates and sprinkle with the peanuts and sesame seeds.

Menu Ideas: This slaw—vibrant in both color and flavor—is great with simple grilled or roasted meats, or served at a summer picnic with Chicken.

Do-Ahead Tips: The dressing can be made up to 24 hours in advance. The vegetables can be prepped and blended up to 6 hours in advance and refrigerated in the large bowl with a damp paper towel draped on top. The vegetables and dressing should be tossed together shortly before serving.

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