carrots, peeled and grated
cup seasoned rice vinegar
Slice the Napa cabbage into 1/4 inch slices, then cut in half. Wash well (a salad spinning device works great for this).
Add the Napa cabbage, carrots, summer squash and cucumber to a large bowl and toss to combine.
In a smaller bowl, whisk together the rice vinegar, sesame oil, ground ginger, garlic powder and soy sauce.
Pour the dressing over the cabbage mixture and toss well. Let sit for 30 minutes or more before serving.
This salad is best on day two and beyond. Store in an airtight container in the refrigerator for up to five days.
More About This Recipe
- We can verify that crunchy, fresh cabbage, rice vinegar and the deep toasted flavor of sesame oil meld perfectly in this Asian coleslaw. If you've never cooked with sesame oil and you love Asian cuisine, trust us when we say that sesame oil is the noodle, soup and stir fry game-changer you need. In this dish and many others, sesame oil is used as a flavor accent rather than a cooking agent. While there are two kinds of sesame oil—the more subtle flavored light oil and the bolder dark variety—for this and other recipes, we suggest getting your hands on the more flavorful dark stuff. Used sparingly, a drizzle of dark sesame oil will go a long way in seasoning your dish to perfection. Perfection is also how we'd describe our collection of other coleslaw recipes — try them for yourself.