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Napa Cabbage Slaw Recipe

Napa Cabbage Slaw

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on May 02, 2013

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    Very tasty, but I did make some modifications based on what I had on hand. I substituted apple cider vinegar for the rice vinegar, and siracha for the soy sauce. Make a few hours ahead to let the flavors blend.

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  • on April 11, 2013

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    Excellent salad, although I also changed the recipe a bit. I only had the cabbage and a red pepper, of which I used only half, and then I added half a can of water chestnuts cut into slivers. I didn't have chili oil so I used plain canola oil plus sriracha to taste. I also added onion powder to somewhat replace the scallion flavor, garlic, and a few drops of sesame oil. I could see adding a lot of different veggies to it. I'll be making it again for sure.

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  • on June 07, 2012

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    This was awesome! I didn't have anything but the cabbage veggie-wise, so I added a couple handfuls of slivered almonds and a bunch of sesame seeds. I also replaced the Asian oil with Asian chili paste. Yummm!

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  • on May 26, 2012

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    Loved this --followed recipe with couple exceptions: #1. No Asian Chili so I used dash of Texas Pete thanks to previous reviewer.
    #2. No snow peas in the house, so added roasted slivered almonds when serving and it was so yummy. Served with fresh grilled Teriyaki Mahi and Shrimp with brown rice. PERFECT.

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  • on September 04, 2011

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    A really nice deviation from your traditional cole slaws. And considering how easy it is to pull together, a definite keeper!

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  • on April 02, 2011

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    I got some Napa Cabbage in my co-op basket and decided to try this recipe. It is really so good. I don't like traditional coleslaw AT all and this one is just awesome. Flavorful, spicey, crispy and NOT TOO MUCH MAYO. Even better the next day and really flexible. You can totally substitute various items to get a little different flavor and to use what you actually have in your fridge. Yummy!

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  • on October 22, 2010

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    I had some Napa Cabbage in my fridge and needed to do something with it before it spoiled. I found this recipe and decided to give it a try. WOW, was it good. I didn't have the red or orange bell peppers, so I used green bell pepper and some thinly sliced carrots. Also, I didn't use the snow peas because I didn't have them either. It didn't matter, it's the mixture of rice vinegar, soy sauce, chili oil, mayo and lime that makes this taste so good (I did add a bit of honey to sweeten it just a little. My Chinese wife told me that she could eat this slaw everyday. Even my kids loved it and they are not big on slaw. Thanks Bobby

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  • on June 20, 2010

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    Great! Have made it 3 times already this summer. After the first though, did cut the chili oil in half and tossed in toasted almonds right before serving.

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  • on December 28, 2009

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    yummy; we improvised a little, not liking scallions & lacking snow peas. I would add some Avocado & serve as a proper salad!

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  • on December 09, 2009

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    Just a few changes: I subbed the Asian chili hot sauce with Frank's hot sauce (about a Tbsp and added a bit of toasted Sesame oil and a handful of sesame seeds. Make a couple of hours in advance and you'll be good to go!

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