Pancetta Slaw With Chili-Lime Vinaigrette

1. 1

   Combine the first three ingredients in a lidded container and leave it in the fridge for a few hours or overnight.

2. 2

   Combine the last six ingredients in a lidded container and leave it in the fridge for about an hour, or until ready to use.

3. 3

   Slice the cabbage into thin strips and toss to separate. Cut any long pieces so that you have individual strips that are a couple of inches long, like a slaw. Remove any tough white parts near the core or at the ribs.

4. 4

   Slice the rashers of pancetta into half-inch strips.

5. 5

   Set a skillet over medium-low heat and quickly fry the pancetta strips. Set on a paper towel to drain.

6. 6

   Drain the Quick-Pickled Radishes and Carrots and discard the juice.

7. 7

   In a large bowl combine the shredded cabbage and Quick-Pickled Radishes and Carrots. Slowly poor the Chili-Lime Vinaigrette over the slaw, tasting as you go until you get a flavor you like.

8. 8

   Top with the crispy pancetta.

9. 9

   Scatter a little chopped purple basil over and serve.

* Per serving · 4 servings · Values may vary.