Napa Cabbage Slaw with Charred Scallions & Lime Dressing

Napa Cabbage Slaw

So, you’ve just ordered our Summer Harvest Produce Box, and you have a giant head of napa cabbage—what to do? Don’t worry Alpenrose has you covered. Bright and crunchy, and easy to throw together for a weeknight side or sure to steal the show at your next BBQ, below is a recipe for napa cabbage slaw with charred scallions & lime dressing.


What You’ll Need…

  •          1 bunch scallions (about 6), trimmed
  •          1 habanero chile, seeds removed
  •          4 garlic cloves
  •          Zest of 2 limes
  •          ½ cup fresh lime juice
  •          ¼ cup vegetable oil
  •          Kosher salt
  •          1 head of Napa cabbage, thinly sliced
  •          2 large watermelon radishes or one 6" piece daikon (Japanese radish), peeled, cut into ⅛"-thick matchsticks
  •          Thinly sliced mint and thinly sliced red onion (for serving)


How to Prepare…

  1. Heat a dry medium cast-iron skillet over medium-high. Cook scallions, turning once or twice, until lightly charred in spots, about 3 minutes. Transfer to a blender and add chile, garlic, lime zest and juice, and oil. Blend until smooth; season dressing with salt.
  2. Toss cabbage, radishes, and half of dressing in a large bowl. Taste and season with salt and add more dressing if needed. Top with mint and onion just before serving.