15 minutes
A refreshing and flavorful slaw made with napa cabbage and a zesty dressing featuring Sichuan peppercorns.
1. Prepare the Napa Cabbage
Begin by breaking the napa cabbage into individual leaves. Wash the leaves thoroughly to remove any dirt, then shake off the excess water. This ensures that the cabbage is clean and ready to absorb the dressing.
2. Slice and Dry the Cabbage
Next, slice the cabbage leaves crosswise into ¼-inch-wide strips. This creates an even texture that will mix well with the other ingredients. After slicing, dry the shredded leaves thoroughly, ideally using a salad spinner to ensure they are completely dry. This step is crucial because any remaining moisture can dilute the flavors of the dressing.
3. Combine Ingredients
In a large bowl, combine the napa cabbage strips with julienned scallions, Ultimate Chili Oil, grated garlic, light soy sauce, rice vinegar, toasted sesame oil, sugar, and ground Sichuan peppercorns. Toss everything together until the cabbage is evenly coated with the mixture. This not only ensures that each bite is packed with flavor but also helps to distribute the ingredients evenly throughout the dish.
4. Season and Serve
Season the slaw with fine sea salt to taste, then serve immediately. This dish is best enjoyed fresh, as the crispness of the cabbage and the vibrant flavors of the dressing shine the most right after preparation. Enjoy this zesty napa cabbage slaw as a refreshing side dish or a light, flavorful salad.
Use a combination of acids and taste as you go, adjusting for a harmonious blend of sour, sweet, and spicy elements.
Look for Napa cabbage with crisp, unblemished leaves, and feels heavy for its size to ensure a crisp texture and bright flavor in your slaw.
Toasting before grinding enhances their aroma and numbing effect, making a significant difference in the flavor profile.
Thinly slice the Napa cabbage to ensure it absorbs the dressing properly and achieves a uniform texture.
Use salt, fish sauce, or soy sauce for umami depth, and remember to season just before serving to avoid sogginess.
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