Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio
Charred scallions provide toasty depth while lime zest and juice bring brightness to this spicy dressing from Lil’ Deb’s Oasis in Hudson, New York.
Recipe information
Yield
4 servings
Ingredients
1
bunch scallions (about 6), trimmed
1
habanero chile, seeds removed
4
garlic cloves
Zest of 2 limes
½
cup fresh lime juice
¼
cup vegetable oil
Kosher salt
1
small head of Napa cabbage, thinly sliced
2
large watermelon radishes or one 6" piece daikon (Japanese radish), peeled, cut into ⅛"-thick matchsticks
Thinly sliced mint and thinly sliced red onion (for serving)
Need to make a substitution?
Preparation
Step 1
Heat a dry medium cast-iron skillet over medium-high. Cook scallions, turning once or twice, until lightly charred in spots, about 3 minutes. Transfer to a blender and add chile, garlic, lime zest and juice, and oil. Blend until smooth; season dressing with salt.
Step 2
Toss cabbage, radishes, and half of dressing in a large bowl. Taste and season with salt and add more dressing if needed. Top with mint and onion just before serving.