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