Napa Cabbage and Snow Pea Slaw

I find that a coleslaw made of regular green or red cabbage makes me feel very heavy; as an anecdote, I once heard that professional speed eaters practice with foods like cabbage that are hard for the stomach to break down, so I guess my feeling of heaviness makes sense! Napa cabbage (also known as Chinese cabbage) has a lighter, frillier feel to it, so I find that slaw made with it is lighter on the stomach and great for warm weather.

To prepare this dish, combine 4 cups sliced napa cabbage, 1/2 cup trimmed snow peas, sliced lengthwise into 1/8-inch thick strips, 1/2 cup bean sprouts, 1/2 cup (1/8-inch) julienne-cut and peeled jicama, 1/4 cup (1/8-inch) julienne-cut red bell pepper, 2 tablespoons sliced green onion and 2 tablespoons finely chopped cilantro. Set aside.

In a small bowl, combine 2 tablespoons raw sugar, 2 tablespoons fresh-squeezed lime juice, 1 tablespoon soy sauce (in place of the fish sauce in the original recipe), 1 teaspoon dark sesame oil, 1/2 tsp. grated fresh ginger and a dash of ground red pepper; stir well with a whisk. A lemon zester works well to grate the ginger.

Drizzle the dressing over the slaw, tossing well to coat. Let chill for 30 minutes before serving. 1 cup is 70 calories - you'll have 4 side servings.

Cost:
limes $1.05
ginger $0.36
napa cabbage $2.59
snow peas $0.68
bean sprouts $1.99
jicama $0.70
red bell pepper $1.67
green onions $0.99
cilantro $1.69