Napa cabbage makes a great slaw; it's both more tender and less juicy than regular cabbage, so it softens easily without making a puddle at the bottom of the bowl. We like to pair it with carrots for color and crunch. You can change the flavor of the slaw, of course, by mixing up the seasonings. Basically you want salt and acid and a little bit of fat, plus whatever herbs or spices strike your fancy. Here are three ideas:
Start by shredding or slicing your cabbage into thin strips (you want about 4 cups), and grating or slicing into matchsticks 3-5 carrots (about 1 cup). A few sliced scallions or chives are good as well, if you have them.
Mix together:
For an Asian-inspired slaw:
2 T soy sauce
2-4 T rice vinegar
2 tsp roasted sesame or peanut oil
1 tsp sugar
1/2 tsp powdered ginger
For a more European version:
1/2 tsp sea salt
3 T cider or champagne vinegar
1/4 c mayonnaise
1 T Dijon mustard
2 tsp crushed fennel seeds
For a simple, fresh flavor:
1/2 tsp sea salt
2 T lemon juice
2 T olive oil
1/2 cup chopped fresh dill, mint, or other herb of your choice
Adjust seasonings to taste. Toss the cabbage-carrot mixture with dressing of your choice and let sit for 10 minutes or so, or up to a day ahead. Enjoy!
Mix together:
For an Asian-inspired slaw:
2 T soy sauce
2-4 T rice vinegar
2 tsp roasted sesame or peanut oil
1 tsp sugar
1/2 tsp powdered ginger
For a more European version:
1/2 tsp sea salt
3 T cider or champagne vinegar
1/4 c mayonnaise
1 T Dijon mustard
2 tsp crushed fennel seeds
For a simple, fresh flavor:
1/2 tsp sea salt
2 T lemon juice
2 T olive oil
1/2 cup chopped fresh dill, mint, or other herb of your choice
Adjust seasonings to taste. Toss the cabbage-carrot mixture with dressing of your choice and let sit for 10 minutes or so, or up to a day ahead. Enjoy!
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