Crunchy Napa Cabbage Slaw Recipes

EASY NAPA CABBAGE SLAW RECIPE

Steps:

• Prep ingredients: Thinly slice cabbage and onion.Mince garlic.
• Layer napa cabbage, onions, and blue cheese in serving bowl and chill until serving.
• Whisk together garlic, olive oil, apple cider vinegar, dijon mustard, honey, celery seed, sea salt, and pepper until emulsified.
• Toss dressing with cabbage and chill for 5-10 minutes before serving.

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.

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.

CRUNCHY 3-CABBAGE SLAW

Steps:

• Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving.

NAPA CABBAGE SALAD WITH A CRUNCH

Steps:

• In a small saucepan, combine the soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger and simmer for 1 minute.
• Remove from heat and refrigerate.
• In a small saute pan, heat oil over low heat and add noodles, sesame seeds and garlic; stirring frequently, cook until golden brown.
• In a large salad bowl, toss the noodle mixture and sliced cabbage together.
• Add dressing and sprinkle with the Almond Accents.

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.

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 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.

NAPA CABBAGE SLAW

Steps:

• Mix and enjoy.

NAPA CABBAGE SALAD

Steps:

• Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
• Preheat oven to 350 degrees F (175 degrees C).
• Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
• Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
• Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

NAPA CABBAGE SLAW

Steps:

• In 3-quart clear bowl, mix slaw ingredients.
• In 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.