This tasty Napa cabbage slaw was inspired by Taco Tuesday as we needed a little crunch and zing to top off our leftover roasted chicken tacos. I’m still working on our back stock of peppers, so I added some sliced for an added sweetness and color. It was the perfect accompaniment to the roast chicken and would fair well with any protein or on its own.
Ginger Jalapeño slaw:
1 head Napa cabbage, sliced fine
1/2 pound sweet peppers, sliced thin
1 jalapeño, minced
1 Tbs minced ginger
1 tsp honey
3 Tbs rice vinegar
5 Tbs sesame oil
Salt to taste
Whisk vinaigrette ingredients together and toss with cabbage and peppers. That’s it!