Best Dilly Napa Slaw Recipes

Napa Cabbage Slaw image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 7

8 cups shredded Napa cabbage (from 1 medium head)
3 medium carrots, cut into matchsticks
1 tablespoon sugar
1/4 cup rice vinegar
1 1/2 teaspoons toasted sesame oil
2 tablespoons soy sauce
1/2 cup fresh mint leaves, torn if large

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.

Nutrition Facts : Calories 62 g, Fat 1 g, Fiber 3 g, Protein 2 g

Napa Cole Slaw with Dill image

Yield Serves 2

Number Of Ingredients 7

3 cups thinly sliced Napa cabbage (about 3/4 pound)
1 carrot, grated
1 tablespoon minced fresh dill
1/4 teaspoon sugar
1/4 teaspoon salt
2 tablespoons olive oil
2 teaspoons red-wine vinegar, or to taste

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.

Zesty Napa Slaw image

Provided by Food Network Kitchen

Time 20m

Yield 8 servings

Number Of Ingredients 10

3 tablespoons cider vinegar
2 tablespoons whole-grain mustard
1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1/2 head Napa cabbage, thinly sliced, about 6 cups
6 scallions (white and green parts), thinly sliced
1 orange or yellow bell pepper, stemmed, seeded, and thinly sliced
1 red apple
2 cups watercress leaves

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.

Nutrition Facts : Calories 122 calorie, Fat 9.5 grams, SaturatedFat 1.5 grams, Carbohydrate 9 grams, Fiber 3 grams

Dilly Napa Slaw image

Provided by evelynathens

Categories Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 head napa cabbage, cut into fine julienne (approx 1 lb, cleaned weight)
1 1/2 cups carrots, grated
2/3 cup green onion, both white and green, very thinly sliced
2/3 cup creme fraiche
3 tablespoons apple cider or 3 tablespoons red wine vinegar
3 tablespoons sweetened condensed milk
1 1/2 tablespoons very finely minced fresh dill
1 tablespoon mayonnaise
3/4 teaspoon celery seed
3/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 146.4, Fat 11.6, SaturatedFat 6.7, Cholesterol 40, Sodium 351.1, Carbohydrate 9.9, Fiber 1.1, Sugar 6.7, Protein 1.8