Napa cabbage slaw
Napa cabbage is quite popular in my home. I use it not only to prepare kimchi but also for slaws and cabbage rolls. Its elongated, light green and wide leaves are juicy and have a crunchy texture, which is why they work wonders in the dishes I mentioned above. Slaw made from napa cabbage, zucchini, peppers and sweetcorn is a vegetable dish that is an ideal addition to all kinds of meats. Below are a few suggestions for meat dishes whose flavour will be complemented by this slaw.
I drizzle the slaw with a light slaw dressing based on olive oil, vinegar, agave syrup and oregano. I encourage you to try the following recipe for napa cabbage slaw. Enjoy.
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Ingredients for napa cabbage slaw.
- 700 g napa cabbage
- 200 g canned sweetcorn
- 1 big green pepper (180 g)
- 200 g zucchini
- 2 green onions
Slaw dressing:
- 1/2 flat teaspoon of black pepper
- 3/4 Himalayan salt
- 1 teaspoon oregano
- 3 tablespoons of olive oil
- 1 tablespoon of red wine vinegar
- 1 tablespoon of agave syrup or honey
How to make napa cabbage slaw.
Cut the napa cabbage into four, then cut each piece into strips. Also cut the zucchini into four and cut it into medium-sized pieces. Cut the green pepper into thin strips, and finely chop the green onion. Put all the chopped vegetables in a bowl, add the canned sweetcorn, vinegar, oregano, Himalayan salt, pepper, olive oil and agave syrup. Mix thoroughly. Keep the slaw in the fridge before serving.
Good to know when making napa cabbage slaw.
In this slaw, I use green peppers, but if you don’t have any on hand when making the slaw, replace it with red or yellow peppers.
The sweetcorn should be drained before adding it to the slaw.
Do you like dishes with napa cabbage? If so, try our recipe for Kimchi.
