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    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.

    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.