Asian Slaw
The Voluptuous Vegan, by Myra Kornfeld and George Minot
6 cups shredded napa cabbage
1 teaspoon salt
3 garlic cloves, minced (note from your farmers: try 2-3 minced garlic scapes instead)
2 tablespoons minced peeled ginger
1 jalapeno, stem removed and seeded, minced (use red if you can find it)
1/2 cup chopped fresh cilantro
2 tablespoons apple cider vinegar
6 cups shredded napa cabbage
1 teaspoon salt
3 garlic cloves, minced (note from your farmers: try 2-3 minced garlic scapes instead)
2 tablespoons minced peeled ginger
1 jalapeno, stem removed and seeded, minced (use red if you can find it)
1/2 cup chopped fresh cilantro
2 tablespoons apple cider vinegar
- Place the cabbage in a large bow. Sprinkle the salt over the cabbage and toss to mix. Place another bowl over the cabbage and put a weight in the bowl. (Anything heavy will do). Set aside for 30 minutes to let the cabbage wilt. It will shrink considerably. Drain off the liquid.
- Add the garlic, ginger, jalapeno, and cilantro to the cabbage, and mix well to distribute the flavorings. Add the vinegar and mix again. Taste to see if more salt is necessary. Let sit at least 30 minutes to let flavors marry.
