Napa Cabbage Slaw

  • 1 head Napa cabbage (about 3 pounds)
  • 1 cup chopped cilantro
  • 1/4 to 1/3 cup toasted sesame oil
  • Juice of 2 lemons
  • Juice of 1 lime
  • Kosher or fine sea salt and freshly ground pepper (preferably white) to taste
  • 1 jalapeño (or other chile of choice, finely chopped) optional

Makes about 14 cups (12 servings)
Prep Time: 20 minutes (plus 1 hour to sit)

Trim any wilted or discolored leaves from the cabbage. Cut it crosswise into thin strips. (Cut the head in half lengthwise and remove the core first if that will make slicing easier.) There will be about 20 cups. Toss the shredded cabbage and cilantro in a large serving bowl. The cabbage and cilantro may be prepped up to a day in advance, but don’t dress the salad until an hour before serving.

In a separate bowl, beat 1/2 cup of the sesame oil, the lemon and lime juice, salt and pepper to taste, and chile, if using, until the salt is dissolved. Pour the dressing over the cabbage and toss to coat. Refrigerate for up to an hour, tossing occasionally. Serve cold.

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