I have taken this to several potluck BBQ’s. It is a little different than the usually salad and everyone always seems to love it. I usually put the dressing on when I arrive and toss the salad right before serving. It pulls together really fast and is super tasty. That works for me!
1 large garlic clove, minced
2 limes, zest and juice
4 tablespoons rice-wine vinegar
1 1/2 tablespoons low sodium, gluten free soy sauce
1/4 cup chile oil (I use Amy’s brand)
5 cups (1 small head) Napa cabbage, very thinly sliced
1 orange bell pepper, stem and seeds removed, very thinly sliced
6 scallions, thinly sliced
2 radish, peeled, very thinly sliced into 1/2-by-2-inch pieces, optional
1/2 cup (about 3 ounces) snow peas, trimmed and very thinly sliced
¼ cup chives, cut into 2-inch lengths
In a small bowl, whisk together garlic, zest and juice of lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.