This simple recipe has quickly become a family favorite. Everyone loves the crunch of the napa cabbage mixed with the heat of the sriracha and the zing of the lime. It is a great Asian-style dish that we always enjoy. We never have leftover slaw, or it quickly disappears if we do.
Ingredients:
- 1 head Napa cabbage
- 2 tablespoons fish sauce
- 1/2 – 1 tablespoon sugar
- 2 limes
- sriracha
- salt to taste
- 1 bunch mint
- 1 bunch cilantro (unless you are on the hate side of the love-hate relationship with cilantro)
Directions:
- Chop the head of cabbage and place in a large serving bowl
- Stir together fish sauce and sugar.
- Grate the zest of half a lime directly into the dressing (grating the zest straight in ensures that you get the most flavor – when you grate into a measuring spoon, you lose some of the essential oils that give the full lime flavor)
- Juice both limes and stir into dressing
- If you have sriracha, feel free to add some to give the slaw some heat. Otherwise, feel free to add some crushed red pepper flakes. If you’re wondering, “What the heck is sriracha?,” it is a delicious Asian hot chili sauce that has become a staple in our house. Here is a link to the Amazon site for it.
- After stirring the dressing, taste it. You may want to add some salt and more fish sauce or lime juice.
- Strip and chop the mint leaves and mix into the cabbage.
- Do the same with the cilantro, unless you don’t like it. My sister hates cilantro, but still enjoys the slaw with just the mint.
- Finally, give the dressing another stir, pour over the slaw, and mix it all together.
- Enjoy!
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