Ingredients:

4 cups Chinese cabbage, sliced
1 jalapeno, seeded and thinly sliced
1 green onion, thinly sliced on the diagonal
1 tablespoon coarsely chopped cilantro
2 tablespoons fresh lemon juice
1/2 tablespoon rice wine vinegar
1 teaspoon grated fresh ginger
2 tablespoons olive oil
salt to taste

Directions:

Trim base of cabbage, cut it in half lengthwise, and remove core. Cut cabbage crosswise into 1/2 inch-thick slices. Toss with the chili, green onion, and cilantro. Whisk together the remaining ingredients. Toss cabbage with dressing.

Serves: 4-6

Source: From Asparagus to Zucchini, 1st Edition