Napa Walnut Slaw recipe: From Aria in Buckhead

A: Gerry Klaskala provided the recipe for this slaw, which is served with Aria’s jumbo lump crab cakes and its Asian mustard vinaigrette. We agree that it’s delicious, and the fresh lime juice and ginger are probably what give it the refreshing quality Weber noted. The recipe is generous. It makes about 1 1/2 cups of dressing, leaving you a little extra for another salad.

Aria’s Napa Walnut Slaw

Hands on: 15 minutes

Total time: 15 minutes

Serves: 8

1/4 cup fresh lime juice

2 tablespoons unseasoned rice wine vinegar

2 tablespoons turbinado sugar

1 shallot, coarsely chopped

1 teaspoon salt

1/2 teaspoon minced fresh ginger

3/4 cup canola oil

1 small head Napa cabbage (about 3/4 pound)

1 Granny Smith apple, julienned

1/4 cup lightly toasted walnuts, chopped

1/4 cup chopped cilantro

In the jar of a blender, make the dressing by combining lime juice, vinegar, sugar, shallot, salt and ginger. Puree, then add oil in a slow stream. This will emulsify into a vinaigrette. Refrigerate until ready to use.

Cut the cabbage in half and remove the root end. Starting at the bottom, cut the cabbage into 1/4-inch slices. Stop when you reach the leafy end and reserve the remainder of the cabbage for another use. You should have about 6 cups sliced cabbage. Wash the cabbage slices and soak in cold water to crisp. This step can be done up to 2 hours in advance.

When ready to serve, drain cabbage and use a salad spinner to dry. Put the cabbage in a large bowl. Add apple, walnuts and cilantro. Toss with just enough dressing to coat generously; serve immediately.

Per serving: 241 calories (percent of calories from fat, 82), 2 grams protein, 9 grams carbohydrates, 2 grams fiber, 23 grams fat (2 grams saturated), no cholesterol, 277 milligrams sodium.