Most of the spiciness of a chile resides in its seeds and, to a lesser extent, the white inner membranes. Seeding the serrano will cut down significantly on its heat, but by all means leave them in if you prefer a spicier slaw.
Cabbage, Pear and Ginger Slaw
1/4 cup (2 fl. oz./60 ml) seasoned rice vinegar
1 Tbs. toasted sesame oil
1 tsp. peeled and grated fresh ginger
1 tsp. packed light brown sugar
1 tsp. soy sauce
1/2 head napa cabbage
1 firm mango, peeled
1 Asian pear, halved and cored
1 red serrano chile
Salt and freshly ground pepper
In a small bowl, whisk together the vinegar, sesame oil, ginger, sugar and soy sauce to make a dressing. Set aside.
Using a mandoline or box grater, shred the cabbage, mango and pear. Combine in a bowl. Cut the chile into thin rings, remove the seeds and add the rings to bowl. Add the dressing and toss to combine. Season with salt and pepper to taste and serve immediately. Serves 4.
Find more vibrant and versatile salads for every season in our
cookbook Salad of the Day, by Georgeanne Brennan.