Napa Cabbage Slaw with Jicama and Pepitas
Why This Recipe Works
For a slaw with a more tender, delicate texture and sweeter flavor, we traded traditional green cabbage for napa cabbage. Its more delicate structure also means that it will leach twice as much liquid as regular cabbage. To avoid a bland, watered-down salad, we made a potent dressing with a high ratio of vinegar to oil. We also cooked down the dressing’s vinegar to offset the diluting power of the cabbage’s water. After we tossed the cabbage with the dressing and let it sit for about 5 minutes, the slaw reached the perfect level of bright acidity. Adding another crunchy vegetable, some colorful herbs, and a handful of seeds or nuts gave the slaw an additional layer of flavor and texture.