Thinly slice the Napa cabbage (as shown in the photo above) and toss with some thinly sliced red onion or shallot. You can use this same recipe for regular cabbage!
In a mason jar, add the following ingredients and shake shake shake!
1/4 cup Rice Wine Vinegar (sweeter and not as acidic as red or white wine vinegar)
1/4 cup olive oil or other vegetable oil
1/2 t sugar
1/4 t fish sauce (give it depth and umami)
Pickled Jalapeno Juice (to taste)
Salt (to taste)
Chopped Pickled Jalapeno’s (to taste)
Chopped herbs (a mix of cilantro, mint and basil is what Aaron uses)
Toss enough salad dressing in with the cabbage to coat all pieces. Refrigerate the remaining dressing. Serve immediately or don’t. If you choose to serve it later as a slaw, just before serving, drain out the accumulated juices and toss again right before serving with a little more dressing.
NOTE: Napa cabbage has a LOT of water in it. This makes it crisp and refreshing when served just after tossing with dressing However, the salt in the dressing will draw out the water as it sits. The water dulls the bright flavors of the dressing so by draining it and tossing with a little more dressing, your slaw will be perfectly balanced.