You can make this salad a day ahead, and there’s no mayonnaise to worry about—perfect picnic or potluck fare.

Slaw
1 small head napa cabbage, thinly sliced (about 2 pounds)
2 medium carrots, coarsely grated
2 medium green onions (white and green parts), thinly sliced on diagonal
1 medium red bell pepper, thinly sliced
Dressing
2 tablespoons low-salt soy sauce
2 tablespoons plain rice vinegar
1 tablespoon finely grated peeled gingerroot or 1 teaspoon ground ginger
2 teaspoons toasted sesame, canola, or corn oil
1 medium garlic clove, finely chopped
1/4 teaspoon crushed red pepper flakes

In a large bowl, toss together the slaw ingredients.

In a small bowl, stir together the dressing ingredients. Pour over the slaw. Toss well. Serve at room temperature or cover and refrigerate until needed, tossing again just before serving.

Cook’s Tip: Napa, or Chinese, cabbage has long, crinkly, cream-colored leaves with pale green tips. It’s delicious in salads, soups, and stir-fries. You can store napa cabbage in the vegetable bin of your refrigerator for up to five days.

Time-Saver: Use a food processor for the slicing and grating. The salad won’t be as pretty, but the preparation will be fast.