Eating light doesn't have to be boring. This dish adds spice to a healthy diet in more ways than one. First, we're going to use Chinese cabbage instead of plain, old, ordinary lettuce and, second, we're turning up the heat by tossing in some chiles. This recipe is based on one found in Martha Stewart Living magazine, where she suggests using a red Thai chile, but I encourage you to substitute to suit your taste. Turn the heat up or down as you like, but keep in mind, red makes it pretty. Follow this link to a fairly concise history of red chiles as well as a graph-full of helpful information.
http://www.indiacurry.com/spice/sz001aboutchili.htm
What's In It:
Juice of 1 lemon, freshly squeezed
1 red chile, sliced thin (We've already talked about this. Use what you like. If you don't know what you like, Martha Stewart recommends you use a red Thai.)
1/4 c. extra-virgin olive oil
Freshly ground salt and pepper
6 c. shredded Napa cabbage (You may use other varieties of Chinese cabbage if you like. Napa's flavor is milder and, as such, lends itself to the spice in this recipe.)
1/2 c. thinly sliced red onion (You may substitute 4 thinly sliced scallions)
1/8 - 1/4 c. chopped fresh cilantro (According to taste)
How To Make It:
Add sliced chiles to lemon juice in medium, non-metallic bowl.
Add olive oil slowly, whisking constantly until blended.
Season to taste with salt and pepper.
Mix remaining vegetables in a large serving bowl.
Drizzle with dressing.
Toss before serving.
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