Napa Cabbage Slaw

  • Prep 40 min
  • Total2 hr40 min
  • Servings21

Not your ordinary coleslaw, this salad will go to the head of the potluck table.+



  • 1/2medium head Chinese (napa) cabbage, chopped (about 8 cups)
  • 1large red bell pepper, coarsely chopped
  • 1large green bell pepper, coarsely chopped
  • 1small jicama, peeled, julienned (matchstick-cut) 1×1/4×1/4 inch (2 cups)
  • 3tablespoons sliced fresh chives
  • Dressing

  • 3tablespoons rice vinegar
  • 3tablespoons honey
  • 2tablespoons olive oil
  • 1teaspoon grated lemon peel
  • 1to 2 tablespoons fresh lemon juice
  • 1/4teaspoon salt
  • 1/4teaspoon freshly ground black pepper
  • 1tablespoon grated gingerroot, if desired
  • Steps

    • 1In 3-quart clear bowl, mix slaw ingredients.
    • 2In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well. Pour over slaw. Stir and serve immediately, or cover and refrigerate up to 2 hours before serving.

    Expert Tips

    • Assemble the slaw ingredients the day before, then stir in the dressing just before serving.
    • Use a slotted spoon to serve this tasty slaw.

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