4 c finely shredded napa cabbage
1 c chopped Japanese turnips
1 fresh chili pepper, stemmed, deseeded, finely chopped, optional
3 T lime juice, more to taste
1/2 c minced fresh cilantro
salt and pepper, to taste
pinch cayenne pepper
1/4 t sugar
3-1/2 T vegetable oil

1. Mix napa cabbage, turnips and chili pepper, if using.

2.  Make vinaigrette: In a small bowl, whisk together all the ingredients except oil.  Let cilantro steep in mixture for a few minutes, then whisk in the oil in a steady stream to emulsify.

3. Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.