Colorful, cool and crunchy. Try giving your next batch of this classic cabbage salad a healthy Asian twist with a creamy almond butter based dressing. It pairs wonderfully with grilled meats, seafood, or just about anything. Yep. This is one awesome summer side dish. And you can slice all of the veggies ahead of time and dress when you want to save time.
Skip the Mayo
While there are as many coleslaw recipes as there are cooks, my version replaces the gloppy mayonnaise-based dressing often used for a creamy dressing made with almond butter, ginger, garlic, sesame oil, honey, soy sauce, and vinegar. You can find the dressing recipe here.
Party on a Plate
With all of the bright colors, this coleslaw looks like an explosion of confetti. Not just cabbage, this salad has lots of veggies. Where there is color, there is health.
I’ve used three kinds of cabbage for this slaw: Napa cabbage plus your standard green and purple varieties. Look for small heads for the green and purple. Not familiar with Napa cabbage? It’s terrific.
About Napa Cabbage
Napa cabbage is also called Chinese cabbage, celery cabbage, Peking cabbage, hakusai and wong bok, so it can be a little confusing at the market. It’s a large, heavy, sort of football shaped head of large, pale green, crinkly leaves. The flavor is mild and the texture is nice and crisp. It’s a good source of vitamin A, folic acid and potassium.
Prepping Napa Cabbage
When preparing Napa cabbage for this slaw, break or cut leaves from the bottom of the head. Cut out the ‘v’ shaped core in the center of each leaf, then pile the softer leaves together and chop them crosswise into thin ribbons.
Besides coleslaw, Napa cabbage is good for sautéing, using raw in tacos or using as a kind of shell to pile other ingredients. Use extra Napa cabbage leaves instead of Romaine for these Asian Lettuce Wraps made with ground turkey.