Recipe: Gingered Napa Cabbage Coleslaw

Serves 4 to 6.

Note: This spicy coleslaw tastes better a couple of hours after it's made so the flavors have a chance to marry. It can be stored overnight in a covered container in the refrigerator. Just drain off any excess liquid and give it a toss before serving. It's great with grilled chicken or on top of turkey sandwiches and alongside grilled or fried fish. From Beth Dooley.

• 1 large head Napa cabbage

• 1 small red onion, thinly sliced

• 1/4 c. rice wine vinegar

• 2 tbsp. dark sesame oil

• 1 tbsp. grated fresh ginger, to taste

• 1 tsp. honey, or more to taste

• 1/2 c. chopped fresh cilantro

• Salt and freshly ground black pepper to taste

Directions

Cut the cabbage into thin ribbons and place in a large bowl. Slice the red onion into thin half-moons and toss with the cabbage.

Cover and allow the slaw to rest for about an hour before serving.

Nutrition information per each of 6 servings:

Calories80Fat5 gSodium16 mg

Carbohydrates8 gSaturated fat1 gAdded sugars1 g

Protein2 gCholesterol0 mgDietary fiber2 g