Ingredients
Method
- Salt the cabbage: Place the shredded napa cabbage in a large bowl and sprinkle with 1 teaspoon of salt. Toss well and let it sit for 15–20 minutes. This draws out excess water and ensures the slaw stays crisp.
- Drain and rinse: After sitting, drain the cabbage thoroughly in a colander. Rinse briefly with cold water to remove excess saltiness, then pat dry with paper towels or spin in a salad spinner. It should feel damp but not wet.
- Whisk the dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, and red pepper flakes until the sugar is fully dissolved.
- Combine: In a large mixing bowl, combine the dried cabbage, julienned carrots, sliced red onion, and cilantro. Pour the dressing over the vegetables and toss vigorously with tongs to coat everything evenly.
- Rest and serve: Let the slaw sit for at least 10 minutes before serving to allow flavors to meld. Garnish with roasted peanuts or sesame seeds just before eating.
Nutrition
Notes
The bright rice vinegar and toasted sesame oil cut through richness perfectly, making it an ideal side for grilled pork or fried tofu. I always make a double batch on Sunday because the flavors actually deepen overnight, turning a simple salad into something complex and addictive without any extra effort.