Napa Cabbage, widely known as Chinese cabbage, a nice alternative to the classic cabbage for a slaw.
The dressing is one of the nicest I have ever done, combining creaminess with sour tanginess along with herbal spiciness. Let’s call it a ‘Classic Slaw Dressing’.
Napa Cabbage Slaw
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Here you can find more of my Salad Recipes.
Napa Cabbage Slaw
Servings: 6 People
Ingredients
- 1 Napa Cabbage , thinly sliced
- 1 small Shallot , thinly sliced, optional (or 2 small scallions, white parts only thinly sliced), OPTIONAL
- ½ small Carrot , shredded, OPTIONAL
- 1 Jalapeño , minced (leave as many of the seeds as you like)
- 3 tbsp White Wine Vinegar
- 1 tbsp Dijon Mustard , find recipe in ‘sauces’ section
- 2 tsp Fennnel Seeds , toasted and lightly crushed with a mortar and pestle
- 2 tbsp Mayonnaise
- 1 tbsp Sugar
- 1 tsp Sea Salt
- 1 tbsp Worcestershire sauce
- 1 tsp Chili sauce , I prefer the Sambal Oelek or Sriracha
Instructions
- Use a glass medium bowl to mix the vinegar, mustard, fennel seeds, mayonnaise, sugar, salt, Worcestershire sauce and chili sauce.
- Add the cabbage and the optional shallot and carrot with the jalapeno, mix well, cover and refrigerate for 1 hour.
