From ‘Fields of Greens’ cookbook.
4 cups sliced Chinese cabbage (1 pound)
1/2 tsp hot pepper flakes
1 green onion, (and/or garlic top), minced
1 Tablespoon chopped Cilantro, (add fresh Dill, too if you like)
2 Tablespoons lemon Juice
1/2 Tablespoon Rice wine or cider vinegar
1 tsp fresh grated ginger
2 Tablespoons light olive or peanut oil
Cut cabbage in half lengthwise and remove core.
Then cut cabbage into 1/2-inch-thick slices.
Toss in a large bowl with hot pepper, green onion or garlic tops, and cilantro.
Whisk together the remaining ingredients for dressing.
Toss the cabbage with dressing.
Makes 4-6 servings.