Equipment
Ingredients
Slaw Base
- 300 g napa cabbage, finely shredded
- 150 g red bell pepper, julienned
- 30 g scallion, thinly sliced
Citrus Dressing
- 30 ml olive oil
- 30 ml orange juice, freshly squeezed
- 15 ml lemon juice, freshly squeezed
- 2 g orange zest, finely grated
- 2 g lemon zest, finely grated
- 10 ml maple syrup
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Core and finely shred the Napa cabbage. Julienne the red bell pepper and thinly slice the scallions.
In a small mixing bowl, measure and combine the olive oil, orange juice, lemon juice, orange zest, lemon zest, maple syrup, kosher salt, and black pepper.
Whisk the dressing ingredients vigorously until the oil and citrus juices are fully emulsified into a cohesive vinaigrette.
Place the shredded cabbage, julienned bell pepper, and sliced scallions into a large mixing bowl. Pour the emulsified citrus dressing over the top.
Mix the slaw thoroughly, lifting and folding the vegetables to ensure every piece is evenly coated with the dressing.
Allow the slaw to rest at room temperature for 15 minutes before serving. This brief resting period lets the cabbage soften slightly and absorb the bright citrus flavors.
Chef's Notes
- For the best texture, use the tender top two-thirds of the Napa cabbage head, saving the thicker bottom core for stir-fries or broths.
- To extract maximum flavor from your citrus, use your fingers to vigorously rub the zest into the salt before whisking in the liquids. The salt crystals act as an abrasive, releasing the essential citrus oils.
- If you prefer a milder raw onion flavor, soak the sliced scallions in a small bowl of ice water for 5 minutes, then drain and pat thoroughly dry before adding to the slaw.
- This dressing is highly versatile and responds well to customization. Try adding a pinch of crushed red pepper flakes for a subtle background heat.
Storage
Refrigerator: 2 days — Store in an airtight container. The cabbage will continue to soften and release liquid over time.
