Napa Cabbage Slaw

(source: Martha Stewart Living)

Rice-wine vinegar and hot chili oil are available in the Asian section of most supermarkets; white or red radish may be substituted if daikon is unavailable.

• 1 small garlic clove, minced
  

• Zest and juice of 1 lime
  

• 2 tablespoons rice-wine vinegar
  

• 2 teaspoons soy sauce
  

• 1/4 cup chile oil
  

• Salt
  

• 3 cups (1/2 small head) Napa cabbage, very thinly sliced
  

• 1/2 red, yellow, or orange bell pepper, stem and seeds removed, very thinly sliced
  

• 3 scallions, white and pale-green parts only, cut into 2-inch lengths, julienned
  

• 2 ounces daikon, peeled, very thinly sliced into 1/2-by-2-inch pieces
  

• 1/4 cup (about 3 ounces) snow peas, trimmed and very thinly sliced
  

• 1/4 chives, snipped into 2-inch lengths

1. In a small bowl, whisk together garlic, zest and juice of lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
   

2. In a medium bowl, toss together cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour dressing over the slaw, toss to combine, and serve.

Serves 4