Coleslaw is one of those foods that I can’t decide if I love or hate. It’s rare that something with the same name can be at the top and bottom of your list.
Slaw-Asian-napa

Coleslaw can mean so many things:  A big, gloppy mess overflowing from a small plastic cup next to your fried fish, a surprising red cabbage and apple concoction that turns up alongside your pork sandwich at a fine restaurant, an expected side dish at a BBQ. The common denominator is cabbage.  My preference guides me toward the less goupy, more crisp and refreshing versions.

The heat of summer is upon us and I find myself on the same mission as past years: fill the fridge with large batches of cold salads that will facilitate easy meals that don’t require any heating equipment.  Last week, I made these Vietnamese Spring Rolls and concocted this slaw to go alongside.

A little tip for those who haven’t used jars to mix dressings:  I have found the easiest and best way to mix up dressings for salads and slaws is to measure ingredients straight into a jar, put the lid on and shake it until well combined.  You will also have any leftover dressing in an easy-to-store container for your refrigerator.  Don’t hesitate to shake your hips a little while shaking your jar.  Mini Whipped has enjoyed many crazy dance shows from me during dinner preparation. It is one of those things that she loves now at age two, but I can already hear her embarrassed, brooding pre-teen voice as boogie our dressing to emulsification, “Moooooommm… puleeeease!”

slaw-napa-2

Napa Cabbage Slaw

1 small head of napa cabbage shredded or chopped
2 large carrots shredded
4 green onions, chopped
1/2 cup fresh cilantro chopped
1/2 cup rice vinegar
2 Tablespoons sugar
1 Tablespoon sesame oil
1 Tablespoon soy sauce

Toss cabbage, carrots, onions and cilantro in a bowl. Put remaining ingredients in a jar and shake well until incorporated. Toss with cabbage mixture. Refrigerate 30 minutes before serving if you have time so flavors incorporate.

* I didn’t have any but toasted sesame seeds would be a nice addition.  And, if you like it spicy, add a little Thai Chili Sauce with Garlic to the dressing.

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6 Responses to “Napa Cabbage Slaw”

  1. Sues Says:

    I love crispy coleslaws too, which is why I never really eat them at restaurants. But LOVE the homemade version. This one looks especially fabulous :)

  2. Cabbage Green Crescent natural wood rattle | Best Deals on Baby Products Says:

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  3. Heather @ chiknpastry Says:

    I am on the love side of slaw, that’s for sure! I used to be pretty picky about it, and I LOVED the slaw from Kentucky fried chicken. Still do, but I’ve branched out from mayo-laden mixes!!

  4. my little expat kitchen Says:

    I like your salad. It is very healthy and colorful!
    In Greece we have a similar version of this salad, minus the Asian ingredients and with the addition of olive oil and lemon.
    Magda

  5. Emily Says:

    You can also use red pepper seasoned rice vinegar.

  6. Jennifer Jo Says:

    I, too, love slaw, but so often am disappointed. And wouldn’t you know, I just wrote about the very topic yesterday: my recipe included apple, lemon, and buttery pecans. I think I would love this here recipe of yours, for sure.

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