My buddy and longtime fan Joe Gardewin has come up with what he calls “the very best and sassiest Asian slaw ever.” He says it’s great on turkey tacos but you should also feel free to eat it plain, right out of the bowl, if you want! His list of veggies is somewhat flexible, but includes cabbage, daikon radish, and hot peppers at the very least, and he is proud to say that he is a legit food snob since he hand-cuts his slaw. Go, Joe!

Dressing
1/4 cup rice vinegar
1 1/2 Tbsp. tamari or (low-sodium) soy sauce
1⁄4 tsp. crushed red pepper flakes (kochukaru)
1/2 Tbsp. toasted sesame oil
1 Tbsp. peanut butter

Mix dressing ingredients in a small jar, shake well, and allow to rest in the refrigerator overnight, or for at least 3-4 hours.

Slaw vegetables

2 stalks celery, trimmed and sliced thin
1/4 head cabbage, trimmed and sliced thin
1/2 small head radicchio, trimmed and sliced thin
1/4 head red cabbage, trimmed and sliced thin
1 medium carrot, peeled and sliced as thinly as possible
3-4 inch piece of daikon radish, peeled, sliced into thin matchsticks
1-2 serrano hot peppers, seeded and sliced into thin rounds (jalapenos are recommended for those not ready to take on the heat of a serrano)

Add vegetables to a large bowl, mix in ¾ of the dressing, and leave to absorb flavors 5-10 minutes. Add additional dressing as desired and, prior to serving, mix well once more.