If there's one great thing about summer, it's the salads and slaws that require absolutely no cooking. Let's face it, who wants to stand in a hot kitchen all afternoon roasting vegetables? Okay, so I'm a glutton for punishment and decided to bake empanadas for dinner tonight. But trust me, it's the last time I'll be doing that.
Napa cabbage is a nice, tender cabbage that does well in salads, stir-frys, and slaws. In slaws, the cabbage does better with a nice zippy dressing rather than a mayo based dressing that I find to be a bit too heavy for the crisp/tender leaves. I like a bit of heat in the dressing, but that's really a matter of taste. Personally, I think heat balances all the fresh veggie flavors well. This slaw tastes great with Asian flavored main dishes like a soy- marinated, grilled flank steak or pork tenderloin. I think you'll be making this all summer long.
1 small head Napa cabbage, halved, cored and thinly shredded (about 6 cups)
2 medium carrots, shredded
1/2 of a red bell pepper, sliced thin into matchsticks
4 green onions, white and light green parts only, sliced into matchsticks
1/4 cup cilantro, chopped
1/4 lemon juice
1/4 cup olive oil
1/2 tsp salt
1 tsp sugar
1/4- 1/2 tsp crushed red pepper flakes
Toss the vegetables in a large bowl. In a small bowl, whisk together lemon juice, oil, salt, sugar and red pepper flakes. Use as much or as little of the red pepper flakes as you like. I think I used closer to 3/4 of a tsp and my family thought it was too spicy, but I liked it that way. Pour the dressing over vegetables and toss. Really, could it get any simpler?