Crunchy Sichuan Napa Cabbage Slaw

1. Prep the Cabbage

Gently pull apart the napa cabbage leaves, rinse under cold water, and shake off any remaining droplets. Cut the leaves into thin ¼-inch strips and ensure thorough drying using a salad spinner to maintain the crunch.

2. Combine and Toss

In a sizeable mixing bowl, combine the shredded napa cabbage with scallions, chili oil, grated garlic, light soy sauce, rice vinegar, sesame oil, sugar, and Sichuan peppercorns. Season with fine sea salt to your preference. Mix well to ensure each cabbage strip is beautifully coated with the dressing, allowing the flavors to meld together.

3. Serve

Dish out the slaw immediately after tossing to savor its full crispness and the explosion of flavors.