| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 205 | 15g | 2g | 18g |
| sugars | fibre | protein | salt |
| 12g | 4g | 3g | 0.2g |
If you’re anything like me, you’ll find that a recipe is never just a list of ingredients and instructions. What you’re really stepping into when you cook is a story – a love letter to the place where the dish comes from and the people you’re cooking for. In my case, as someone who’s lived and breathed the culinary traditions of the New England coast, that usually means seafood. But today, I want to share with you a different kind of recipe – a luscious, crisp and bold Napa Cabbage Slaw.
The Allure of This Slaw
For someone known for her seafood dishes, you might find it a surprise that I’ve found myself so enamored with a vegetable-based dish. But the Napa Cabbage Slaw captured my heart with its vibrant colors, its crunch, its mix of sweet and tangy flavors, and the wonderful playfulness of texture it brings to each plate.
It’s reminiscent of the salads my daughters, Erin and Samantha, and I would make during the summer months, often paired up as a side dish for our seafood feasts. Yet, it’s versatile enough to stand alone, or accompany a wide variety of dishes, from steaks to pastas.
Making Health Delicious
Aside from the fact that it’s delectably good, what I really appreciate about the Napa Cabbage Slaw is how it incorporates so many nutritious ingredients. Napa cabbage is low in calories but high in fiber and packed with essential vitamins and minerals. The carrots and apples lend a natural sweetness while contributing to the overall nutrient density of the dish. The dressing, made with olive oil, apple cider vinegar, honey, and Dijon mustard, is full of heart-healthy fats and digestive aids.
One could say this is everything that a salad should be—fresh, delicious, and geared toward your well-being.
The Flavors and Textures
The Napa Cabbage Slaw is a symphony of flavors and textures. It’s sweet, it’s sour, it’s tangy, it’s crunchy. The golden raisins introduce a sweet chewiness that contrasts nicely with the crunch of the cabbage and almonds.
I dearly love the slaw not just for its taste and health benefits, but for the way it brightens up a meal, the way it brings us out of those heavy winter dishes into the light, refreshing tastes of warmer months. It’s a promise of spring in every bite, and I hope that you’ll find it as a wonderful addition to your own table.
If you’re looking for a twist on the usual coleslaw, or just want a palate-refreshing salad, I invite you to try the Napa Cabbage Slaw. I’m sure it’ll quickly become one of your favorites too.
What You’ll Need
- 1/2 head Napa cabbage (thinly sliced)
- 1 large carrot (thinly shredded or cut into thin matchsticks)
- 1 apple (thinly shredded or cut into thin matchsticks)
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup golden raisins
- 1/4 cup sliced almonds
- Dressing:
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Method
Step One
Begin by preparing all your ingredients. Thinly slice half a head of Napa cabbage, a large carrot, and an apple. You can also shred the carrot and apple into thin matchsticks if you prefer. Thinly slice a quarter cup of red onion, finely chop a quarter cup of fresh cilantro, and set aside a quarter cup each of golden raisins and sliced almonds.
Step Two
In a large bowl, combine your sliced cabbage, carrot, apple, red onion, chopped cilantro, raisins, and almonds. Set this aside while you prepare the dressing.
Step Three
To prepare the dressing, combine a third of a cup of olive oil, two tablespoons of apple cider vinegar, one tablespoon of honey, and a teaspoon of Dijon mustard in a small bowl. Whisk these ingredients together until they are fully blended. Taste the dressing and add salt and pepper according to your preference.
Step Four
Pour the dressing over the slaw mixture in the large bowl. Use salad tongs or two large spoons to toss the ingredients together, ensuring they are fully coated with the dressing. Refrigerate the slaw for at least 30 minutes before serving to allow the flavors to meld together.
