Napa Cabbage Coleslaw

Creamy goodness

This is another carry over from my “Southwest themed” evening is Napa Cabbage Coleslaw.  If you are making ribs, Mac and Cheese then you “need” coleslaw.  Nothing is more tasty. In my opinion, coleslaw ought to be crisp and creamy. I do like regular coleslaw. You know the stuff that you see in the grocery store or at a pot-luck – cabbage, carrots, little onion in a mayo based sauce.  But I also like new uses for ingredients that you see in the grocery store but not really sure what to do with – Napa Cabbage became that ingredient one weekend about 4 years ago.  It has been a frequent visitor at my table since.  Like most of my recipes this are super easy and can be pulled together in a flash. It has a nice balance of sweet and sour.

The inspiration for this comes from Food and Drink Magazine from the Summer 2007 edition. Below is the base recipe but I have modified it a little occasionally to make it a little more interesting, depending on what I have in the fridge consider adding:

·         Bean Sprouts

·         Water Chestnuts

·         Grated Carrots

·         Red Onion

·         Etc...

2 tbsp	Grainy Mustard (also called ancient mustard, you can use djion if in a pinch)
4 tbsp	Rice wine vinegar (can use Red Wine Vinegar, or even cooking sherry)
4 tbsp	Olive oil
4 tbsp	Mayonnaise
4	Green onion, thinly sliced
½ head	Napa cabbage, thinly sliced (the heads are normally very large and so I will frequently just use half or even less as this will make a lot)
1	Apple, cored and thinly sliced (I normally use red just before color but any apple will work)

Whisk together the mustard, vinegar, oil and mayonnaise and set aside.

Cut the cabbage into quarters and thinly slice. Do the same to the apples and the onions.

Toss vegetables with the dressing and serve.

Note: this salad is great even if left for a little while, it does lose some of the crispness of vegetables but still delicious.

ENJOY!