Napa Cabbage Crunch Salad

This salad is a refreshing way to get some leafy greens into your diet, without making the same old tossed salad or coleslaw. We love the Asian-inspired vinaigrette. Joe's a master at blending a creative oil and vinegar dressing!

This salad keeps well when it is refrigerated, and doesn't get soggy.

Ingredients

For the vinaigrette

Juice of 1 lime (about 3 tbsp)
¼ cup Mirin (sweet soy sauce)
1 tbsp rice wine vinegar
2 tsp sesame oil
1 tbsp vegetable oil
2 tsp fish sauce
2 garlic cloves, minced
2 tablespoons ginger, grated

2 carrots, peeled and shredded
1/2 cup Daikon radish, peeled and shredded
10 cups Napa cabbage, shredded
Salt and pepper to taste
1/4 cup chopped peanuts or almonds
2 tbsp fresh mint, chopped

Directions

Whisk together all vinaigrette ingredients and let sit at room temperature for at least 30 minutes. Combine the salad ingredients and toss with the dressing.

Serves 6-8.