Recipe: Emmalyn's Napa Cabbage Slaw
This slaw is so good and so simple. I usually just go ahead and put an entire Napa Cabbage into this slaw because not only could I eat pounds of it at a time, but it’s also one that gets better the next day (sometimes two) as it sits in the fridge.
Ingredients:
Large Napa Cabbage, cut into 1 inch strips
2-3 large carrots shredded
¼ cup slivered almonds or other mixed nuts roughly chopped
¼ cup pepitas or sunflower seeds
½ cup apple cider vinegar
⅓ cup sugar
3 Tbsp olive oil
2 tsp salt
1 tsp pepper
Process
Chop cabbage into 1 inch strips. Put in large bowl. Set aside.
Mix dressing. Add sugar, salt and pepper to vinegar and dissolve. Add olive oil and blend well.
Toss the cabbage in dressing, set aside.
On a dry skillet over medium heat, toast almonds, pepitas or whatever nut combination you have.
While nuts are still hot, toss them into the dressed cabbage. It should sizzle as you mix everything together. This also slightly wilts the Napa Cabbage and blends flavors.