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Napa Cabbage Coleslaw

Ingredients

  • 3-4 cups thinly sliced napa cabbage
  • 2-3 scallions, cut in length-wise slivers
  • 1 stalk celery cut in thin slices
  • 1 small carrot, shredded with the veggie peeler
  • 1/2 small red bell pepper, cut in thin slivers
  • 2 tbs. chopped cilantro
  • Dressing; 1 1/2 tbs. sugar
  • 1/3 cup cider or rice wine vinegar
  • 2 tbs. sesame oil
  • 2 tbs. veggie oil
  • 1 tbs. lite soy sauce
  • 1 tbs. fresh lime juice
  • 1 tsp. ginger powder
  • salt and pepper to taste ( I used seasoned salt)
  • Tabasco to taste
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Napa Cabbage Coleslaw

Time: 15 minutes prep
Servings: 4-6
 

Directions

  1. Put the dressing ingredients in a jar, shake well.
  2. Slice the vegetables and place in a mixing bowl. Toss with the dressing. Refrigerate several hours.
  3. Serve cold or room temp.
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Summary

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3 votes | 3438 views

Had some cabbage left after making Pad Thai, so made this recipe to use it up.

Reviews

  • Bob Vincent
    January 13, 2014
    Hi Myra:
    I made your coleslaw last night to accompany Asian Sloppy Joe Sliders which I just posted on CES. I have linked your coleslaw to my sliders. Thanks for sharing!
    Bob
    I've cooked/tasted this recipe!

    Comments

    • Robyn Savoie
      January 26, 2014
      I love sweet sour slaws over the mayo based. Just made this with the Herb Flecked Venison Burgers and it was wonderful. I made it sour by accident, used 1 1/2 tsp. Splenda Calorie-Free Sweetener instead of the 1 1/2 Tbsp. sugar, my family & I loved it. I cannot wait to try this with Bob's sliders above.
      • Bob Vincent
        January 15, 2013
        Hi Myra:
        This post was perfect timing. I made stuffed cabbage rolls yesterday and have left over Napa cabbage. I may try your slaw later this week. I may cut back a bit on the amount of sugar. Thanks for sharing!
        Bob
        1 reply
        • myra byanka
          January 15, 2013
          I reconfigured the dressing with less sugar and added lime juice. Much better! Thanks,

          Myra