AK canning jar

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!

Napa Cabbage Slaw

Serves 8

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.

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