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
- Put the dressing ingredients in a jar, shake well.
- Slice the vegetables and place in a mixing bowl. Toss with the dressing. Refrigerate several hours.
- Serve cold or room temp.
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Summary
Had some cabbage left after making Pad Thai, so made this recipe to use it up.