I am really into salads right now, almost obsessed. As far as obsessions go, salad is a pretty healthy one (at this point). Sooo I think I am going to start a new challenge inspired by Mark Bittman’s 101 salad article in the NY times. I wonder if I can do 101 salads in 101 days?
This is salad #1. We are off to a good start!
This little Napa cabbage was supposed to be a stir fry, but I was missing some ingredients for that recipe, so I decided to use half of it in this recipe for a little last minute slaw. The recipe was adapted from the one found in Epicurious.
It turned out really good, I like a lot of cilantro, but for those who don’t you might want to cut back on it, some would argue it was too much but I say nay you can never have too much cilantro. It was not spicy, the jalapenos in the stores are just not that hot, so if you would like it to be spicier go for the Serrano chili that was in the original recipe.
Spicy Napa Slaw
- 1/4 c rice vinegar (not seasoned)
- 2 tsp sugar
- 1 tsp grated peeled ginger
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1 fresh jalapeno, finely chopped (for additional spice, keep the seeds)
- 1 small head Napa cabbage (1 lb), cored and cut crosswise into 1/4-inch slices
- 5 green onions sliced
- 1/2 cup coarsely chopped cilantro
Whisk together vinegar, sugar, ginger, oil, jalapeno and salt. Add remaining ingredients and toss well. Let stand, tossing occasionally,serve and enjoy.