Yield: About 4-5 cups
6 cups Napa Cabbage, sliced very thin
1 cup carrots, shredded
1 cup Daikon Radish or red radish, shredded
1 tablespoon Kosher Salt
2 Tbs. granulated sugar or honey (or other sweetner)
3 tablespoons. plain rice vinegar
1 teaspoon Siracha or other hot sauce
1-2 teaspoons grated fresh ginger
1 tablespoon grapeseed or olive oil
Combine the napa cabbage, carrot, daikon and salt in a large bowl and toss to combine. Allow the vegetables to sit for about 20-30 minutes. Drain the excess liquid and squeeze the vegetables to remove additional liquid.
Combine the sugar, rice vinegar, hot sauce, fresh ginger, and oil in a separate bowl and whisk to combine.
Add the drained napa mixture to the dressing and toss to combine. Refrigerate until ready to serve.
Shared with Honest Eats Farm by: Chef Rebecca Wauldron