Asian Napa Slaw
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 1 head napa cabbage, shredded
- 1 red pepper, thinly sliced and cut into 1 inch pieces
- 1 green pepper, thinly sliced and cut into 1 inch pieces
- 1 cup alfalfa sprout
- 1 scallion, diced (lighter green and white part only)
- 1 cup chopped roasted pistachios
- 1 jalapeno pepper, seeded, cored and membrane removed, diced
- 1 cup mayonnaise (you can use less 1/2 cup would work too)
- 1⁄2 cup honey
- 1 lime, juiced
- 1⁄2 teaspoon coriander seed
- 1⁄4 teaspoon green peppercorn
- 1⁄4 teaspoon cumin seed
- 1⁄8 teaspoon ground cardamom
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon red pepper flakes
- 1⁄2 cup fresh cilantro, chopped
- salt and pepper
directions
- Shred the cabbage, discarding the tough outer leaves. Put cabbage into a large bowl.
- Add the peppers, scallions and sprouts, mix to combine.
- In a smaller bowl, combine the mayonnaise and honey. Mix well, until it is blended and creamy. Add the lime juice and mix.
- Using a mortar and pestle or a spice grinder grind together the coriander seeds, green peppercorns and the cumin seeds.
- Once those are ground, add the cardamom, ginger and red pepper flakes. Grind all the spices together until they form an even textured powder.
- Add this to the mayonnaise mixture and blend well.
- Drizzle this over the cabbage, peppers and sprouts. Mix to ensure that all the cabbage is coated. The easiest way to do this is to use your hands.
- Add the cilantro and the pistachios and toss well.
- Season with salt and pepper.
- Let chill for at least 30 minutes. The volume of the salad will be reduced but it will still be delicious!
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Reviews
-
Oh boy, this is wonderful! Made it (this morning) for dinner tonight, so all I've done is lick the spoon and I am hooked! As there was no amount listed for the mayo, and I wanted to make this a vegan salad anyway, I skipped that. Also subbed a lesser amount of parsley for the cilantro because it was on hand. The dressing (used lemon in place of lime) is to die for. It tastes as fragrant as it sounds, with a full body. I can't wait until dinner when I'll add the sunflower seeds (don't have pistachios) as a garnish. Thank you, thank you, thank you ButterflyMama!
Tweaks
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Oh boy, this is wonderful! Made it (this morning) for dinner tonight, so all I've done is lick the spoon and I am hooked! As there was no amount listed for the mayo, and I wanted to make this a vegan salad anyway, I skipped that. Also subbed a lesser amount of parsley for the cilantro because it was on hand. The dressing (used lemon in place of lime) is to die for. It tastes as fragrant as it sounds, with a full body. I can't wait until dinner when I'll add the sunflower seeds (don't have pistachios) as a garnish. Thank you, thank you, thank you ButterflyMama!
RECIPE SUBMITTED BY
<p>I love to cook and create new recipes for my family. Luckily my family is very adventurous when it comes to food. My husband loves to cook as well and together we make a team to be reckoned with. He is a better technical cook while I am a better at flavor combinations. Some people can picture what a blueprint will look like when it is done, I can taste what a recipe will be like when it is done. <br /> <br />We keep a kosher home so we eat no shellfish or pork and do not mix meat and dairy at the same meal. This sometimes presents challenges in the kitchen but we have learned many tricks to compensate for it. Kosher doesn't have to mean dull or uninspired. I am also slowly moving towards purchasing more and more organic foods. <br /> <br />I think most food tastes better when eaten with those that you love. We try to have dinner together as a family as many nights as we can during the week. <br /> <br />I live in Northern NJ in a beautiful lake community where my day job is a librarian. One of my favorite perks is that I get to order the cookbooks for my library and get a sneak peek at them all!</p>