Serves: Serves 6
- ½ pound napa cabbage, cored
- ½ pound green cabbage, cored
- 1 bunch red radishes (about 12 medium to large), trimmed
- ½ pound broccoli, florets separated from stalks
- ½ bunch green onions, pale and green parts, sliced ¼ inch thick
- ½ pound green beans, ends trimmed and sliced ½ inch thick
- ⅓ cup extra virgin olive oil
- 2½ tablespoons cider vinegar, or more to taste
- 1 tablespoon honey
- ¼ teaspoon ground ginger
- Kosher or sea salt and freshly ground black pepper
Chop the napa cabbage, green cabbage, radishes, and broccoli florets into small pieces roughly ¼ to ⅓ inch. The vegetables do not need to be precisely diced but should be about the same size. With a paring knife or vegetable peeler, pare the tough outer layer of the broccoli stalks to reveal the pale core. Chop the cores the same size as the other vegetables.
Put all the chopped vegetables in a large bowl and add the green onions and green beans. Toss to mix.
To make the dressing, in a bowl, whisk together the olive oil, vinegar, honey, ginger, and salt and pepper to taste. Taste and adjust the balance of sweet and tart. Add the dressing to the slaw, using only as much as you need to coat the vegetables nicely; you may not need it all. Toss well, taste, and adjust the seasoning. Let rest at room temperature for about an hour before serving, or cover and refrigerate if serving later. The slaw will remain crunchy for at least 8 hours.