Dilly Napa Slaw
- Reviews 4
Ready In: 15 mins
Serves: 6-8
Ingredients
- 1 head napa cabbage, cut into fine julienne (approx 1 lb, cleaned weight)
- 1 1⁄2 cups carrots, grated
- 2⁄3 cup green onion, both white and green, very thinly sliced
Slaw Dressing
- 2⁄3 cup creme fraiche
- 3 tablespoons apple cider or 3 tablespoons red wine vinegar
- 3 tablespoons sweetened condensed milk
- 1 1⁄2 tablespoons very finely minced fresh dill
- 1 tablespoon mayonnaise
- 3⁄4 teaspoon celery seed
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
Directions
- Put cabbage, carrot and green onion in a large bowl.
- For dressing. Whisk together all dressing ingredients. Pour over cabbage mixture and toss well to coat. Taste, and adjust salt, if you feel more is necessary.
- Cover and refrigerate for several hours or overnight to marry flavours. Toss again before serving to redistribute dressing.
- Note: By 'cleaned weight' for the Napa Cabbage, I mean the weight once the stalk and outer leaves have been removed. I started off with a Napa Cabbage that weighed approximately 1 1/2 lbs.
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