Napa slaw

By Wendy Andresen | Jan 16, 2020
Photo by: Wendy Andresen Napa slaw is a colorful addition to any meal.

I often have requests for simple recipes, and this is one that I make frequently. It’s the perfect complement to creamy dishes such as mac and cheese, or you can serve it alongside your favorite veggie burger or baked beans. Or pile it atop your fashionable banh mi sandwich.

Napa is more tender than regular green cabbage and has a mildly sweet, tangy flavor that forms the ideal base for this type of slaw. Radicchio (rah-deek-yo) is more unique than red cabbage, and is tender like napa.

Call me a cheap date, but when I find leftover napa slaw in the refrigerator, I actually utter a tiny squeal of joy. It’s a great snack in the late afternoon when I want something to hold me over until dinner without ruining my appetite. And I think it’s even tastier after it’s done some time in the fridge.


4 cups thinly sliced napa cabbage

1 cup thinly sliced radicchio

1/2 cup coarsely grated carrot

1/2 cup grated daikon radish

1/4 cup chopped parsley or cilantro

2 scallions, both white and green parts, thinly sliced

1/4 cup seasoned rice vinegar

2 Tbsp. extra-virgin olive oil

1 tsp. garlic powder

Salt and pepper to taste


In a large bowl, gently toss together all ingredients. Add salt and pepper to taste, but don’t forget that the seasoned rice vinegar already contains some salt.

If you prefer your slaw somewhat sweeter, add a couple teaspoons of either agave nectar or organic sugar.

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