1 clove garlic minced
2-3 serrano chiles, cut in half, seeded, and finely sliced
1 teaspoon minced and seeded, fresh, habanero chile
2 tablespoons freshly squeezed lime juice
2 tablespoons apple cider vinegar
2 teaspoons sugar
2 tablespoons light soy sauce
2 tablespoons dark sesame oil
1 (1-pound) green cabbage, shredded (about 6 cups)
2 large scallions or ½ cup of chopped onion
2-3 radishes thinly sliced
3 tablespoons finely sliced fresh basil leaves
3 tablespoons finely chopped fresh cilantro
1/2 cup finely chopped cashews for garnish

In a large bowl, combine the garlic, chiles (may substitute ancho/poblano peppers for slightly less hot flavor), lime juice, vinegar, sugar, soy sauce, and sesame oil. Add the cabbage, scallions, radishes, and herbs, and mix well. Refrigerate about 1 hour. Sprinkle each serving with cashews.

(from Jump Up and Kiss Me: Spicy Vegetarian Cooking, by Jennifer Trainer Thompson)

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