Asian Slaw

• 4 cups finely shredded cored Napa cabbage
• 1 cup daikon in fine julienne
• 2 medium-size cucumbers, peeled, seeded and cut in julienne
• 1 tablespoon finely minced seeded fresh red chili, or to taste
• 6 scallions, finely chopped
• 13 cup rice vinegar
• 2 teaspoons grated fresh ginger
• 2 tablespoons Asian sesame oil
• 2 tablespoons peanut or grapeseed oil
• Salt and freshly ground black pepper
• 2 tablespoons chopped cilantro leaves

1. Place Napa cabbage, daikon, cucumbers, chili and scallions in large bowl, and mix.
2. Mix vinegar and ginger in small bowl.
3. Beat in oils.
4. Pour over cabbage mixture, and toss.
5. Season to taste with salt and pepper, fold in cilantro, and serve.

cabbage, julienne, cucumbers, red chili, scallions, rice vinegar, ginger, asian sesame oil, peanut, salt, cilantro

Taken from cooking.nytimes.com/recipes/8017 (may not work)