Recipe for Asian slaw

Sheryl Julian/Globe staff

September 18, 2012

1 minute to read

Serves 6

1head green or savoy cabbage, quartered, cored, and very thinly slicedSalt, to taste3medium carrots, grated½red onion, very thinly sliced1bunch scallions, trimmed and thickly sliced1bell pepper (red, orange, or yellow), cored, seeded, and cut into thin strips1jalapeno, cored, seeded, and cut into thin strips3tablespoons chopped fresh cilantro1piece (1 inch) fresh ginger, grated¼cup seasoned rice vinegarJuice of 1 lime3tablespoons sugar2tablespoons Asian fish sauce2tablespoons canola oil

1. In a bowl, layer the cabbage and salt. Toss well and set aside for 20 minutes. If the cabbage releases enough moisture for you to tip out, hold a plate over the cabbage and tip out the excess liquid.

2. Add the carrots, onion, scallions, bell pepper, jalapeno, cilantro, and ginger. Toss well.

3. In another bowl, whisk the vinegar, lime juice, sugar, and fish sauce. Gradually whisk in the oil. Pour the dressing over the cabbage mixture and toss well. Cover and refrigerate for at least 30 minutes before serving. Sheryl Julian

This column offers ways to prepare native ingredients from the farmers’ market, farm stand, or fishmonger. To see previous recipes for hake, zucchini, eggplant, corn, striped bass, tomatoes, beets, and more, go to www.bostonglobe.com/food.