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Ingredients

Serves 4

• 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 show peas (about 3 ounces)
• 1/4 bunch chives, snipped into 2-inch lengths

Description

Napa Cabbage, With Its Long Crinkled Leaves, Is More Delicate In Flavor Than Green Or Red Cabbage. Rice-wine Vinegar And Hot Chili Oil Are Available In The Asian Section Of Most Supermarkets; White Radish May Be Substituted If Daikon Is Unavailable.

Martha Stewart