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  • Napa Cabbage Coleslaw

    3 votes
    Napa Cabbage Coleslaw
    Prep: 15 min Servings: 4
    by myra byanka
    510 recipes
    >
    Had some cabbage left after making Pad Thai, so made this recipe to use it up.

    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.

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    Reviews

    • Bob Vincent
      Bob Vincent
      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

      Comments

      • Robyn Savoie
        Robyn Savoie
        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
          Bob Vincent
          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
            myra byanka
            I reconfigured the dressing with less sugar and added lime juice. Much better! Thanks,

            Myra

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