Asian Cabbage Slaw


1/2 large (or 1 whole small) Napa cabbage, washed and cut into thin strips across the leaf
1 large (or 2 small) cucumbers, washed, peeled (optional), and cut into thin matchsticks
1 carrot, peeled and shredded
4 scallions, sliced thinly crosswise
Asian Cabbage Slaw Dressing (see accompanying recipe)


Mix all vegetables in a large bowl. Toss with dressing (recipe below), and set aside to wilt at least a half-hour before serving.

Asian Cabbage Slaw Dressing:


4 to 6 servings

Preparation Time

30 Minutes

Total Time

30 Minutes

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Would highly recommend. So

Would highly recommend. So delicious 4 of us polished off the entire bowl! I used apple cider vinegar because I didn't have rice vinegar. Also used white/green cabbage from our garden instead of Napa. Such a hit that I will be making it again this weekend for a birthday BBQ. Dressed salad okay overnight, but I'd recommend eating it by the next day otherwise it looses its crunch.