I love coleslaw. This recipe with Napa cabbage is very spicy, light and delicious.
¼ c. rice vinegar
2 tsp. Sugar
1 tsp. Grated peeled ginger
2 tbsp. Vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage ( 1 ½ lbs), cored & cut crosswise into 1/2” slices
1 bunch scallions, sliced
½ c. coarsely chopped cilantro
Whisk together vinegar, sugar, ginger, oil, chile & ½ teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.