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Southeast Asian Slaw

Serves four as an appetizer

1/4 head (about 1/2 pound) Napa or other cabbage
1/2 carrot, grated
1 small red onion, cut into julienne
1 small Thai “bird” chili or jalapeño pepper, finely chopped
1/4 cup chopped fresh cilantro
Juice of 1 lime
1 tbs. rice wine vinegar
1 tsp. sugar
1 tsp. vegetable oil
A few drops of Asian toasted sesame oil
1/2 tsp. salt

Shred the cabbage as fine as you possibly can, using a knife, mandoline or slicing machine. Combine with the carrot, onion, chili pepper and cilantro.

Dress with the lime, rice vinegar, sugar, vegetable oil, sesame oil and salt. Toss thoroughly. Let rest, refrigerated, for at least 30 minutes before serving.

Recipe excerpted from The Ethical Gourmet by Jay Weinstein (Broadway Books, 2006).