CABBAGE
NAPA CABBAGE SLAW
SERVES 4 TO 6 · ACTIVE: 20 MIN · TOTAL: 20 MIN
NAPA CABBAGE IS LIGHTER and less cumbersome to eat than regular cabbage, and I love how its spongy, crinkly leaves grab onto vinaigrettes and sauces, like the spicy aioli here. Serve a heaping bowl of this slaw with grilled meats or fish.
For the aioli:
2 large eggs, at room temperature
1 tablespoon sriracha
1 tablespoon freshly squeezed lemon juice
1 teaspoon soy sauce or tamari
Freshly ground black pepper
1 cup vegetable oil
For the slaw:
1 head napa cabbage, thinly sliced
¼ cup cilantro sprigs, coarsely chopped
¼ cup thinly sliced scallions
To make the aioli: Place the eggs, sriracha, lemon juice, soy sauce, and two turns of black pepper in a blender and blend for 1 minute. With the blender running, slowly pour in half of the oil. Stop to scrape down the sides. With the blender running again, pour in the rest of the oil in a slow, steady stream. Taste and adjust the seasoning as needed. Reserve 1 cup for the slaw and refrigerate the remaining aioli for use in other recipes for up to 3 days.
To make the slaw: In a large bowl, toss the cabbage with the aioli until fully coated. Add the cilantro and scallions and toss. Taste and adjust the seasoning as needed, and serve.