Chili Napa Slaw

Adapted from "Food and Drink Magazine"


1 large napa cabbage, halved lengthwise and thinly sliced crosswise.

8 radishes, halved and thinly sliced

4 carrots, shredded

2 hot chili peppers, seeded, halved and thinly sliced

1/2 cup freshly squeezed lime juice

1/4 cup oil (canola or vegetable)

Sea salt and freshly ground black pepper

Fresh mint (optional garnish)


  • Combine cabbage, radishes, carrots and hot peppers in a large bowl. Drizzle with lime juice and oil and season with salt and pepper, tossing to coat evenly.
  • Cover and refrigerate for at least 4 hours, or up to 2 days.
  • Prior to serving, taste the slaw and season with more salt and pepper if desired. Garnish with mint and serve