Name: Napa Cabbage Slaw with Jicama and Pepitas
Total time: 45 min
Ingredients: 1/3 cup white wine vinegar; 1 jalapeño chile , stemmed, seeded, and minced; 4 teaspoons vegetable oil; 1 tablespoon lime juice; 1 tablespoon honey; 3/4 teaspoon salt; 1/2 teaspoon ground coriander; 1 small head napa cabbage , sliced thin (9 cups); 6 ounces jícama , peeled and grated; 1/2 cup roasted, salted pepitas , chopped fine; 1/4 cup coarsely chopped fresh cilantro

Why This Recipe Works

For a slaw with a more tender, delicate texture and sweeter flavor, we traded traditional green cabbage for napa cabbage. Its more delicate structure also means that it will leach twice as much liquid as regular cabbage. To avoid a bland, watered-down salad, we made a potent dressing with a high ratio of vinegar to oil. We also cooked down the dressing’s vinegar to offset the diluting power of the cabbage’s water. After we tossed the cabbage with the dressing and let it sit for about 5 minutes, the slaw reached the perfect level of bright acidity. Adding another crunchy vegetable, some colorful herbs, and a handful of seeds or nuts gave the slaw an additional layer of flavor and texture.

Before You Begin

This slaw is best served within an hour of being dressed. To make this dish spicier, add the ribs and seeds of the jalapeño. Use the large holes of a box grater to prepare the jícama.

Instructions

Bring vinegar to simmer in small saucepan over medium heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer vinegar to large bowl and let cool completely, about 10 minutes. Whisk in jalapeño, oil, lime juice, honey, salt, and coriander.

When ready to serve, add cabbage and jícama to dressing and toss to coat. Let stand for 5 minutes. Add pepitas and cilantro and toss to combine. Serve.