Description
This crunchy napa cabbage slaw with blue cheese and apple cider vinaigrette is ready in 15 minutes — the perfect summer side for grilling season.
Ingredients
- 1 medium head of napa cabbage, thinly sliced
- 4 ounces blue cheese crumbles
- 1/4 white onion, thinly sliced
- 1 clove garlic, minced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon celery seed
- 1/2 teaspoon 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.
Serve with: Grilled drumsticks, pulled pork, smoked meats, blackened cod.