Food & dining

Fresh Pick

Recipe for Asian slaw

Sheryl Julian/Globe staff

Serves 6

1head green or savoy cabbage, quartered, cored, and very thinly sliced
Salt, to taste
3medium carrots, grated
½red onion, very thinly sliced
1bunch scallions, trimmed and thickly sliced
1bell pepper (red, orange, or yellow), cored, seeded, and cut into thin strips
1jalapeno, cored, seeded, and cut into thin strips
3tablespoons chopped fresh cilantro
1piece (1 inch) fresh ginger, grated
¼cup seasoned rice vinegar
Juice of 1 lime
3tablespoons sugar
2tablespoons Asian fish sauce
2tablespoons 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.

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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.

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