Heat 2 cups rice vinegar with 2 tbsp sugar and 1 tsp salt in a saucepan until sugar dissolves. Pour over 3 cups sliced napa and 1 cup julienned carrots. Let stand 10 min. Serve with pan-fried chicken or pork.
Crispy bacon Slaw
Pan-fry 4 finely chopped bacon strips until crispy. Scrape bacon and fat into a large bowl. Whisk in 2 tbsp Dijon to make a dressing. Add 4 cups finely shredded napa, 1 grated green apple and 1/4 cup toasted chopped walnuts. Toss to coat.