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