napa cabbage slaw with ponzu vinaigrette

eating raw veggies is not very common in hong kong, or most of china for that matter. chinese people like their greens cooked. but given the large western influence here, eating salad is prevalent in certain parts of hong kong.

for this slaw, we like using napa cabbage because it’s crispier and sweeter than regular green cabbage. we also like using mirin as a sweetener for this recipe because it’s already in a liquid form, so it mixes very easily to form the vinaigrette. if you want to use regular sugar, make sure it’s dissolved fully.

napa cabbage 1 medium
carrot 1 medium
apple 1 medium
cilantro 1 bunch

the vinaigrette

lime or lemon, zest and juice 1 whole
ponzu sauce 2 tbsp
mirin 2 tbsp
soy sauce 1 tbsp
olive oil 4 tbsp

  • finely chop the napa cabbage and apple into thin shreds
  • using a grater, grate the carrot
  • rough chop the cilantro
  • combine all the veggies into a large mixing bowl
  • in a separate bowl, add all the liquid ingredients and mix thoroughly to form the vinaigrette
  • pour the dressing over the veggies and toss evenly, salt and pepper to taste
raw veggies

raw veggies

crisp and refreshing

crisp and refreshing

commentaries

jun:

dress the salad right before serving, doing it too early will pull the moisture out from the veggies and make your salad soggy.
mix it up with other vegetables, like jicama, cucumber, bell peppers…

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