Asian Slaw Yield: 4-6 servings Chef Caroline Ishii Ingredients: Chef 6 cups shredded nappa cabbage 2 garlic

cloves, minced 2 tablespoons peeled minced ginger 1 Thai chili pepper, seeds removed and minced (use more if you want more fiery heat) 1 teaspoon sesame oil cup chopped fresh cilantro 2 tablespoons apple cider vinegar (try to buy one that is organic, unfiltered and unpasteurized) Sea salt Directions: 1. Remove any wilted or bruised outer leaves from the cabbage and cut off the root end. You can use the whole cabbage white ribs and all. Thinly shred the cabbage. 2. Place the cabbage in a large bowl. Sprinkle the salt over the cabbage and toss to mix. Place another bowl over the cabbage and place a weight in the bowl. Set aside for 30 minutes to let the cabbage wilt and drain off any liquid. 3. Add the garlic, ginger, chili pepper, sesame oil and cilantro to the cabbage and combine well. Add the vinegar and mix again. Add more salt if necessary. Let the mixture sit at least 30 minute to let the flavours combine.