Side Dish: United States – Crisp Napa Cabbage and Cucumber Slaw

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

4 cups (about 200 g) Napa cabbage, thinly sliced
1 large English cucumber, julienned
1 medium carrot, julienned
4 radishes, thinly sliced
3 scallions, thinly sliced
1 / 4 cup (15 g) fresh cilantro, chopped (optional)
1 tbsp (15 g) toasted sesame seeds
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) fresh orange juice
1 tbsp (15 ml) soy sauce
1 1 / 2 tsp (7 ml) toasted sesame oil
1 tsp (2 g) fresh ginger, grated
1 / 2 tsp (7 g) honey
Red pepper flakes or a few drops chili oil, to taste

Instructions

In a large bowl, combine Napa cabbage, cucumber, carrot, radishes, scallions, and cilantro (if using).
In a small bowl, whisk together rice vinegar, orange juice, soy sauce, toasted sesame oil, grated ginger, honey, and red pepper flakes or chili oil until smooth.
Pour the dressing over the vegetables and toss until evenly coated.
Let the slaw rest for 5–10 minutes to lightly wilt and marry flavors.
Sprinkle with toasted sesame seeds just before serving and toss once more. Serve chilled or at cool room temperature alongside the teriyaki wings.