Looking for a brighter, fresher, cabbage slaw than the mayonnaise-rich American version, we were inspired by a recipe from San Antonio chef Quealy Watson that featured Southeast Asian flavors. Coconut milk in the dressing—instead of mayonnaise—has just the right amount of richness and body. Fish sauce adds savory pungency, while sugar balances with sweetness. For heat, we like fresh chili “cooked” in lime juice, which mellows the bite and helps disperse the heat more evenly. For vegetables, we use tender yet crunchy napa cabbage along with sliced red radishes and snap peas for vivid color and even more texture.