Description
Make this napa cabbage slaw recipe in just 15 minutes! This napa slaw is the perfect summer side for grilled or bbq meats, and I always get asked for the recipe.
Ingredients
Units
Scale
- 1 medium head of napa cabbage, thinly sliced
- 4 oz. blue cheese crumbles
- 1/4 white onion, thinly sliced
- 1 clove garlic, minced
- 1/4 cup olive oil
- 2 Tbsp. apple cider vinegar
- 1 tsp. dijon mustard
- 1 tsp. honey
- 1/2 tsp. celery seed
- 1/2 tsp. sea salt
- pinch black pepper
Instructions
- Prep ingredients:
Thinly slice cabbage and onion.
Mince garlic. - Layer napa cabbage, onions, and blue cheese in a 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. (You can also add everything to a jar and shake until emulsified.)
- Toss dressing with cabbage and chill for 5-10 minutes before serving.
Notes
- Storage: Even though this is a coleslaw, in terms of storage, think of it more like a salad! It’s best fresh, as the napa cabbage will wilt as it isn’t quite as thick as green cabbage.
- Ingredient notes: Feel free to swap apple cider vinegar for a white wine or white balsamic vinegar.
- Prep ahead: If you want to prep the napa cabbage salad in advance, you can slice the cabbage and onions and layer with blue cheese in a serving bowl. Store in the fridge for up to a day. Mix up the dressing and store at room temperature for up to a day. Before serving, toss together dressing with slaw and let sit for 5-10 minutes for flavors to come together.
- Special tools: A sharp chef’s knife and a serving bowl.
- Serve with: Grilled drumsticks, pulled pork, smoked meats, blackened cod.