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(recipe, Edward Espe Brown)
With garlic, ginger, chile, and cilantro, this chopped salad has a nice bite.
- ½ small head Chinese (Napa) cabbage, green cabbage, or red cabbage
- 1 small red bell pepper
- 3 to 4 scallions
- 1 Tbsp. fresh ginger, grated
- 1 clove garlic, minced
- 1 serrano chile, seeds removed, flesh minced (use only half a chile for a less spicy salad)
- 2 Tbsp. rice vinegar
- 1 Tbsp. dark sesame oil
- 1 Tbsp. honey or sugar
- Salt and black pepper
- 2 Tbsp. sesame seeds, toasted
- ⅓ cup cilantro leaves, minced
- Cut the cabbage into quarters lengthwise and cut out the core, then slice the quarters into thin strips. Cut the bell pepper in half and remove stems and seeds, then cut again lengthwise before cutting into very thin strips. Mince the white parts of the scallions and cut the green parts into thin diagonal pieces.
- Combine the ginger, garlic, and chile with the vinegar, oil, and honey or sugar. Toss with the cabbage, red pepper, and green onion. Season with salt and pepper. Garnish with the toasted sesame seeds and minced cilantro.
Variations: Use 1/2 cup Pickled Red Onions in place of the scallions. Add 1 cup fresh mung-bean sprouts in place of some of the cabbage.