Dilly Napa Slaw Food

NAPA CABBAGE SLAW

Steps:

• Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

DILLY COLESLAW

Steps:

• In a large bowl, combine the cabbage, pickles and onion. In a small bowl, whisk the remaining ingredients until smooth. , Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

NAPA SLAW

Steps:

• Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
• Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

SPICY NAPA CABBAGE SLAW WITH CILANTRO DRESSING

Steps:

• Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

NAPA CABBAGE SLAW

Steps:

• In a small bowl, whisk together garlic, zest and juice of lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
• In a medium bowl, toss together cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour dressing over the slaw, toss to combine, and serve.

NAPA CABBAGE SLAW

Steps:

• In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.

DILLY NAPA SLAW

Steps:

• Put cabbage, carrot and green onion in a large bowl.
• For dressing. Whisk together all dressing ingredients. Pour over cabbage mixture and toss well to coat. Taste, and adjust salt, if you feel more is necessary.
• Cover and refrigerate for several hours or overnight to marry flavours. Toss again before serving to redistribute dressing.
• Note: By 'cleaned weight' for the Napa Cabbage, I mean the weight once the stalk and outer leaves have been removed. I started off with a Napa Cabbage that weighed approximately 1 1/2 lbs.

ZESTY NAPA SLAW

Steps:

• Whisk the vinegar with the mustard, salt and pepper, to taste, in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Add the cabbage, scallions, and bell pepper and toss until the vegetables are coated. Serve now or cover and refrigerate for up to 4 hours.
• Before serving, grate the apple (with the skin but not the seeds) directly into the slaw, add the watercress leaves, and toss again. Season, to taste, with salt and pepper.

NAPA COLE SLAW WITH DILL

Steps:

• In a bowl combine the cabbage, the carrot, and the dill. Sprinkle the mixture with the sugar, the salt, and the oil, tossing it to combine it well, and sprinkle the cole slaw with the vinegar, tossing it to combine it well.

NAPA COLE SLAW WITH DILL

Steps:

• In a bowl combine the cabbage, the carrot, and the dill.
• Sprinkle the mixture with the sugar, the salt, and the oil, tossing it to combine it well, and sprinkle the cole slaw with the vinegar, tossing it to combine it well.

THAI SUMMER NAPA SLAW

Steps:

• To prepare slaw, combine first 11 ingredients in a large bowl.
• To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves.
• Drizzle over slaw; toss well to coat. Serve immediately.

NAPA CABBAGE SLAW

Steps:

• In a large bowl, combine the first six ingredients. Drizzle with dressing and toss to coat. Just before serving, sprinkle with chow mein noodles.

NAPA CABBAGE AND CARAWAY SLAW

Steps:

• In a bowl whisk together vinegar, oil, and salt and pepper to taste. Add scallion, caraway, and cabbage and toss well.

ALABAMA HOT SLAW

Steps:

• Add the following ingredients to a large bowl in order listed (do not mix, just pile one on top of the next): cabbage, celery, carrots, bell pepper, and red onions.
• In a smaller bowl, add the vinegar, sugar, and salt; whisk until clear.
• Add in the black pepper, mustard, and Tabasco to taste; stir to mix, then pour on the vegetables.
• In a small skillet, heat the oil until it just begins to smoke.
• Pour hot oil over vegetables, aiming particularly for the onions and pepper.
• Let rest for 3-4 minutes.
• Toss and serve; may refrigerate for later use.