Ingredients
1 small clove garlic, minced
Zest and juice of 1 lime
2 tablespoons rice-wine vinegar
2 teaspoons soy sauce
1/4 cup hot chili oil
Salt
3 cups (1/2 small head) Napa cabbage, very thinly sliced
1/2 red, yellow, orange bell pepper, stem and seeds removed, very thinly sliced
3 scallions, white and pale-green parts only, cut into 2-inch lengths, julienned
1/3 cup peeled, very thinly sliced, 1/2-by-2-inch-pieces daikon (about 2 ounces)
1/4 cup trimmed, very thinly sliced snow peas (about 3 ounces)
1/4 bunch chives, snipped into 2-inch lengths
juice of 1 lime
Preparation
In a small bowl, whisk together the garlic, zest and juice of the lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
In a medium bowl, toss together the cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour the dressing over the slaw, toss to combine, and serve.
