Cabbage and Radish Slaw with Chili Oil
A bright, crunchy slaw that combines crisp cabbage and peppery radishes with a drizzle of fiery chili oil and a tangy-salty dressing. This quick raw slaw works as a side dish, salad topper, or filling for wraps and tacos. The soy sauce and vinegar balance the heat, while the chili oil adds both flavor and dramatic color.
- Prep
- 12 min
- Cook
- —
- Wait
- 5 min
- Total
- 17 min
- Makes
- 4 cups (about 4 servings)
Steps
Before you start
- Read through the slicing method to decide between knife or mandoline
- Have a large mixing bowl and colander ready
- If making chili oil from scratch, prepare it at least 30 minutes ahead
Slice cabbage and radishes
- Using a sharp chef's knife or mandoline slicer, thinly slice the napa cabbage crosswise into ¼-inch ribbons, discarding the core.
- Slice the radishes into matchsticks or thin rounds about ⅛ inch thick.
- The mandoline produces the most uniform slices, but take care with your knuckles; use the guard.
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Ready when: Cabbage is in thin, even ribbons; radishes are uniformly sliced
Tip: Uniform slicing ensures even distribution of dressing and consistent texture. If using a mandoline, secure the vegetable firmly and use the safety guard.
Salt and massage the vegetables
- Place the sliced cabbage and radishes in a large mixing bowl.
- Sprinkle with kosher salt.
- Using your hands, gently massage the vegetables for 1–2 minutes to break down the cells slightly and release some of their natural juices.
- This softens them just enough without wilting them completely and helps them absorb the dressing.
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Ready when: Vegetables are slightly softer and a little liquid has pooled at the bottom of the bowl
Tip: Don't over-massage or the slaw will become limp. Light pressure for a minute or two is enough.
Make the dressing
- In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, minced garlic, and ginger if using.
- Taste and adjust the balance of acid and salt to your preference—the dressing should taste slightly sharp and savory.
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Ready when: Dressing is well mixed and foamy at the surface
Tip: The sesame oil is potent; a little goes a long way. Start with less than called for if you prefer a milder flavor.
Combine and drain
- Pour off any excess liquid from the cabbage and radishes into the colander, pressing gently to remove moisture.
- Return the vegetables to the bowl.
- This step prevents the slaw from becoming watery as it sits.
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Ready when: Vegetables are dry to the touch, with no pooling liquid
Tip: Don't skip this step—removing excess liquid prevents a soggy slaw.
Dress the slaw
- Pour the dressing over the vegetables and toss well to coat evenly.
- Add the white and light green parts of the scallions if using.
- Let the slaw sit at room temperature for 5 minutes so the flavors meld.
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Ready when: Vegetables are evenly coated and smell fragrant
Tip: Toss gently but thoroughly so every piece gets coated with dressing.
Finish with chili oil and garnish
- Just before serving, drizzle the slaw with chili oil and toss gently to distribute.
- Transfer to a serving bowl or plate.
- Top with toasted sesame seeds and the dark green parts of the scallions if using.
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Ready when: Slaw is glistening with chili oil and garnished
Tip: Add chili oil just before serving so it stays vibrant and flavorful. If the slaw sits too long with chili oil, the heat can become overpowering.
Good to know
Tips
- For uniform slices, a mandoline slicer is invaluable. If you don't own one, invest in a sharp chef's knife and take your time; the slicing step is key to the slaw's appeal.
- Massage the vegetables gently—you're releasing some juice and softening the cell walls, not wilting them into submission. Thirty seconds to a minute per vegetable is enough.
- The chili oil should be added just before serving to keep its color vibrant and its heat sharp. If it sits too long with the cold vegetables, the flavors can become muted.
- This slaw pairs beautifully with grilled fish, roasted chicken, or as a topping for tacos, banh mi sandwiches, or grain bowls.
Storage & reheating
The undressed slaw (after step 4) keeps in an airtight container in the fridge for up to 2 days. The fully dressed slaw is best served immediately but will hold for up to 4 hours at room temperature before the cabbage begins to wilt. Do not add chili oil until just before serving. For longer storage, keep the components separate and assemble when you're ready to eat.
Substitutions
- napa cabbage, quartered lengthwise and cored → regular green or red cabbage. Use the same weight; slice slightly thinner (about ⅛ inch) so the finished texture is equally tender. The flavor will be slightly more peppery.
- fresh radishes → daikon radish or watermelon radish. Use the same weight; both are milder than regular radishes. Daikon will give a crunchier, less peppery result; watermelon radish adds visual interest.
- rice vinegar → unseasoned rice vinegar or white wine vinegar. Use equal amounts. Unseasoned rice vinegar is milder; white wine vinegar is more assertive. Avoid seasoned rice vinegar, which contains added salt and sugar.
- chili oil (store-bought or homemade) → sriracha (1–2 tablespoons) mixed with 1 tablespoon neutral oil. Sriracha is thicker and slightly sweeter than chili oil. Mix with oil for a pourable consistency and to balance the sweetness with acidity from the dressing.
