Ginger and rice vinegar give this coleslaw its favor. The serrano pepper gives it some heat. Serves 4.
¼ cup rice vinegar (not seasoned)
2 teaspoons sugar
1 teaspoon grated peeled ginger
2 tablespoons vegetable oil
1 fresh serrano chile, finely chopped, with seeds ½ teaspoon salt
1 small head Napa cabbage (1½ pounds), cored and cut crosswise into ½-inch slices
1 bunch scallions, sliced
½ cup coarsely chopped cilantro
Whisk together vinegar, sugar, ginger, oil, chile and salt. Add remaining ingredients and toss well. Let stand for 10 minutes, tossing occasionally.
— Adapted from www.epicurious.com
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