Yields4 Servings
 6 napa cabbage leaves
 3 green onions
 1 handful cilantro
 1 lemon
 2 tbsp toasted sesame oil
 ½ tsp salt
 ½ tsp sugar (optional)
 ½ tsp red chili flakes
1

Rinse the cabbage leaves, cut off the tougher ends (keep them for fermenting, if that's your thing), and slice the leaves into thin ribbons. Add to a big bowl.

2

Thinly slice the green onions and rough chop the cilantro. Throw them in with the cabbage. Zest the lemon and add about a teaspoon of zest to the bowl. Freeze the rest of the zest for something else.

3

In a small bowl, whisk together the sesame oil, salt, sugar if you're using it, and chili. Juice the lemon, add a couple teaspoons of juice to the bowl, and whisk that in, too.

4

Toss the dressing with the cabbage, onions, and cilantro in the bowl. Add salt and more lemon juice to taste.

5

Serve on tacos, by itself, or alongside fried chicken and mashed potatoes.

Ingredients

 6 napa cabbage leaves
 3 green onions
 1 handful cilantro
 1 lemon
 2 tbsp toasted sesame oil
 ½ tsp salt
 ½ tsp sugar (optional)
 ½ tsp red chili flakes

Directions

1

Rinse the cabbage leaves, cut off the tougher ends (keep them for fermenting, if that's your thing), and slice the leaves into thin ribbons. Add to a big bowl.

2

Thinly slice the green onions and rough chop the cilantro. Throw them in with the cabbage. Zest the lemon and add about a teaspoon of zest to the bowl. Freeze the rest of the zest for something else.

3

In a small bowl, whisk together the sesame oil, salt, sugar if you're using it, and chili. Juice the lemon, add a couple teaspoons of juice to the bowl, and whisk that in, too.

4

Toss the dressing with the cabbage, onions, and cilantro in the bowl. Add salt and more lemon juice to taste.

5

Serve on tacos, by itself, or alongside fried chicken and mashed potatoes.

junktown slaw

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