Chinese Cabbage & Cilantro Slaw

This Asian-style slaw ditches the heavy mayo dressing for a bright lime-garlic vinaigrette with a subtle kick from red pepper flakes. Finely shredded napa cabbage, thinly sliced red bell pepper, green onions, and fresh cilantro make a crunchy, colorful bowl that works as a side dish or a topping for tacos, grilled fish, or pulled pork.

Napa cabbage is lighter and more tender than regular green cabbage, with a mild sweetness that takes to the lime dressing without fighting it. Finely shredding it is important. Thick cuts don’t absorb the dressing and you end up with bland, crunchy strips.

The dressing is sharp and lean: lime juice, a touch of oil, sliced garlic, salt, and red pepper flakes whisked together. No sugar, no soy sauce, nothing to muddy the clean citrus flavor. The lime juice lightly wilts the cabbage as it chills, softening it just enough while keeping plenty of crunch.

Chilling before serving lets the garlic and red pepper flakes infuse into the dressing and gives the cabbage time to absorb the flavors.

Kitchen Tips

• Use fresh lime juice, not bottled. The difference in brightness is huge in a dressing this simple.
• Slice the garlic thin so it distributes through the slaw. Minced garlic clumps together and creates hot spots.
• Toss the slaw well before chilling. Every shred of cabbage should be coated in dressing.
• This holds in the fridge for several hours without going limp, making it good for picnics and potlucks.

Variations

• Add a teaspoon of sesame oil and a sprinkle of sesame seeds for a more pronounced Asian flavor.
• Toss in julienned mango for a sweet, tropical twist.
• Stir in shredded rotisserie chicken to turn this from a side dish into a light main.