I love a light coleslaw alongside grilled meats and fish in the summertime, and I especially love side dishes that can be prepared in advance and eaten cold. This Napa Cabbage and Carrot Slaw is just such a dish and, much like my version of potato salad, this slaw isn’t loaded with mayonnaise but, rather, dressed in a light vinaigrette.
I prefer to use Napa cabbage, as it’s a bit more delicate than regular cabbage (and the leaves are a bit frilly, which looks so pretty!) A few grated carrots lend just the right amount of sweetness to the dish and the lime juice and fresh cilantro in the dressing give the dish a bright pop of flavor.
It takes just a few minutes to prepare and will last in the fridge for several days (although it’s best eaten within a day or two, so that the veggies maintain their crispness).
It’s so simple and truly a treat. I hope that you enjoy it!
- ¼ head of Napa cabbage thinly sliced (using a knife or food processor)
- 2 carrots grated (by hand or in a food processor
- 1 large scallion thinly sliced
- 2 Tbsp. Extra virgin olive oil
- 1 lime juiced
- 2-3 Tbsp. Fresh cilantro chopped
- Salt and pepper to taste
Place the cabbage, carrots and scallion in a bowl, toss and set aside.
In a small bowl, combine the olive oil, lime juice and chopped cilantro. Toss into the slaw, then add salt and pepper, to taste.