Coconut milk offers the right balance of richness and fresh flavor for this Napa cabbage-based coleslaw; mayonnaise and oily vinaigrettes were too heavy. For heat, we tried Asian hot sauces but preferred fresh chili “cooked” in lime juice, which mellowed the bite and helped disperse the heat more evenly. Fish sauce adds seasoning and pungency, but we found potency varies widely by brand (we like Red Boat), so start slow and add to taste. Many vegetables worked well, but the combination of sweet sugar snap peas and crispy radishes tested best.