Napa Cabbage Slaw with Snow Peas and Mint
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 slaw, we make a potent dressing with a high ratio of vinegar to oil. After tossing the cabbage with the dressing and letting it sit for about 5 minutes, moisture from the cabbage dilutes the dressing slightly, so the slaw reaches 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.