Napa cabbage is a mild, subtle cabbage that works great in a slaw. It has a bit of Calcium, Potassium and Vitamin A as well as some trace minerals. This slaw is light, so pairing with a heavy steak is ideal. The dressing is the same used to season sushi rice, so it has a bit of an Asian flare.
This recipe comes from Epicurious (originally from Bon Appetite). I modified it slightly since I did not have red jalapenos so I used green jalapenos and added some sweet red bell peppers for colour and texture.
2 tsp of ginger
I clove of garlic, pressed
3 tbsp of seasoned rice vinegar
3 tbsp of sugar
1-2 jalapenos (depending on taste)
5 cups of napa cabbage (shredded or chopped)
1/2 medium red bell pepper (julienned)
3/4 cup of chopped green onions
Stir sugar and vinegar in a small sauce pan over medium heat until sugar dissolves. Remove from heat.Add jalapenos and ginger to the dressing and let sit.
In a medium bowl, mix cabbage,1/2 cup of onions and peppers.
Pour vinegar mixture over cabbage, mix and let stand for at least 30 min. Use remaining onions as a garnish.