This is a print preview of "Napa Cabbage Coleslaw" recipe.

Napa Cabbage Coleslaw Recipe
by myra byanka

Napa Cabbage Coleslaw

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

Rating: 5/5
Avg. 5/5 3 votes
Prep time: Asian
  Servings: 4

Goes Well With: grilled foods, hamburgers

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

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.