Crunchy Napa Slaw
I discovered this dish in 2000, while I was living in California. It was an instant hit with friends and family, and was also sold at the South Bend Farmers Market at my booth there. I recently decided to replace the mayonnaise in the recipe with whole coconut milk, as it lends great flavor and is a bit healthier. This slaw is best consumed the day it is made.
1 1/2 teaspoons chili-garlic sauce
6 Tablespoons coconut milk
2 Tablespoons sugar
1 Tablespoon soy sauce
1/2 teaspoon toasted sesame oil
1/2 teaspoon ground ginger
2 Tablespoons lime juice
8 cups finely sliced Napa cabbage
4 ounces snow peas, washed, strings removed, and sliced into very thin strips
6 radishes, thinly sliced
1 cup cilantro leaves, roughly chopped
1/2 cup blanched, slivered almonds, toasted
Combine first 7 ingredients in a large mixing bowl and whisk until completely combined.
Add all of the vegetable and almonds and toss until thoroughly combined. Refrigerate until well-chilled. Serve. (Best eaten the day it is made!)
