If you're looking for a new go-to summer slaw recipe, you've found it! A pile of crunchy vegetables, lightly dressed with a creamy, mustardy dressing reminiscent of a Chicago hot dog topping. Here's a simple and satisfying Napa Cabbage Slaw.
This easy recipe is perfect as a side to any grilled protein, or as a topper for your Fish Sandwiches or Seafood Po' Boys. This Savory Napa Coleslaw Recipe is the most delicious salad for your next potluck party or vegetarian side dish for all your summer cookouts.
Ingredients to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Cabbage: the recipe calls for Napa cabbage, which is more tender than a traditional head of cabbage. But the recipe works well for both! If you're pressed for time, use the dressing over a pre-shredded bag of slaw mix from the produce department.
Green pepper: a controversial ingredient in coleslaw! Omit if you must, but the fresh, crisp earthiness of bell pepper adds flavor and texture that shouldn't be missed! Substitute red, orange or yellow pepper, if needed.
Mustard: good old plain yellow mustard is best. Substitute Dijon, if needed.
Celery salt: the can't-miss ingredient in this slaw recipe. Substitute celery seed and an extra pinch of salt.
Full ingredient measurements included in the printable recipe card below.
Step by step instructions:
1. Prep veggies
Start by washing and drying all of the vegetables. This recipe is a list of very simple ingredients, so we want to treat them all with care.
Cut the head of napa cabbage in half, then turn cut side down on the board and slice very thin.
2. Combine all vegetables
Put the shredded cabbage into a large mixing bowl, along with the shredded carrots (store bought is fine, or shred one large carrot), diced green pepper (substitute red bell pepper or orange bell pepper if that's what you like), diced scallions, julienned radishes and diced grape tomatoes.
2. Make dressing and combine
Make the dressing by combining real mayonnaise, yellow mustard, freshly squeezed lemon juice (lime juice works, too) celery salt and freshly cracked black pepper. Whisk the ingredients to combine thoroughly.
3. Toss and chill slaw
Pour the dressing over the cabbage mixture. It will look like it's not enough dressing, but never fear. Toss all of the dressing through the salad to be sure it's coated. Refrigerate for 15 minutes to allow the flavors to marry and the veggies to soften.
4. Serve and enjoy
Remove from the refrigerator. Taste and adjust seasoning. Transfer the Napa slaw to a serving bowl and enjoy.
Looking for more sides for seafood?
- Cucumber Gazpacho Salad
- Mediterranean Tossed Salad for a Crowd
- Marinated Grilled Asparagus with Creamy Dressing
- Grilled Mexican Street Corn Casserole
FAQ's and Serving Suggestions:
This is the best coleslaw to adapt to whatever you have in your refrigerator for whipping up a last minute side. Lots of veggies will work. Napa cabbage (sometimes called Chinese cabbage) can be replaced by regular green cabbage, or a combination of green and red cabbage. The green bell pepper can be subbed with yellow, orange or red. Radishes add a lovely peppery crunch to the salad, but can be left out or subbed with extra carrots or scallions. The recipe calls for 8-9 total cups of vegetables, so just aim to stay in that range with your substitutions.
Lime or lemon juice can be used in the dressing. If substituting vinegar, I recommend a little bit of rice vinegar, red wine vinegar or apple cider vinegar. White distilled vinegar is very acidic and may create an imbalance in the flavors.
Yellow mustard adds the perfect acidity to this dressing. But I have used creamy Dijon mustard and even a bit of whole grain in this recipe. Either would work.
Use celery seed, along with ¼ teaspoon sea salt as a substitute. If you don't have celery salt or celery seed, try adding ½ cup of finely diced celery and 1 teaspoon salt to the crunchy napa slaw.
You know it! Add a pinch of red pepper flakes or a few shakes of hot sauce to the dressing before tossing in the salad. I've also used a fresh jalapeno in place of the green bell pepper (when I was sure all of the guests could tolerate some heat).
It's ideal with any kind of grilled or blackened fish and shrimp - entrees, tacos, and sandwiches. I've also served it as a side for a Seafood Boil, Southern Style Breaded Cod and Baked Colossal Shrimp.
To store, keep in an airtight container in the refrigerator up to 3 days.
Savory Napa Cabbage Slaw
- Total Time: 20 minutes
- Yield: 6 1x
Description
Fresh, creamy, and mustardy, with a touch of celery salt. This napa coleslaw recipe reminds you of a Chicago hot dog with all the toppings. Hold the hot dog! Pass the grouper sandwich!
Ingredients
5 cups napa cabbage, finely shredded (about ½ of a large head)
1 cup carrot, shredded
½ large green bell pepper, diced (about ¾ cup)
4 radishes, julienned (about ½ cup)
2-3 green onions, thinly sliced (about ½ cup)
1 cup tomatoes, diced
For the dressing:
3 tablespoons real mayonnaise
2 tablespoons yellow mustard
2 tablespoons freshly squeezed lemon juice
1 ½ teaspoons celery salt
½ teaspoon fresh black pepper
Instructions
- Add all diced, shredded and julienned vegetables to a large bowl.
- In a separate bowl, whisk together all of the dressing ingredients.
- Add the small bowl of dressing to the big bowl of veggies. Toss well to coat in the dressing.
- Refrigerate for 15 minutes. Once the slaw has had a few minutes to rest, remove it from the refrigerator. Stir, taste and adjust seasoning. Serve as a side dish to many dishes.
Notes
Let the slaw sit in the refrigerator for 30 minutes to give the more fibrous green cabbage time to soften a bit before serving. Part of the beauty of this slaw dish is that the juice from the tomatoes marries with the intensely seasoned dressing to create a beautiful, fresh, savory salad.
- Prep Time: 20
- Category: Salad
- Method: No cook
- Cuisine: American
Emmy
Dynamite recipe! Made it at least 10 times last summer and just getting around to posting a review. The dressing is perfect. It's now requested at every cookout we host or attend. I love it!
Christina Jolam
Great to hear, Emmy! So glad you loved it. Appreciate you coming back to leave a review. Summer's right around the corner so we'll be back to cookouts and savory slaws in no time 😉