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 1/2 of a large head)
1 cup carrot, shredded
1/2 large green bell pepper, diced (about 3/4 cup)
4 radishes, julienned (about 1/2 cup)
2-3 green onions, thinly sliced (about 1/2 cup)
1 cup tomatoes, diced
For the dressing:
3 tablespoons real mayonnaise
2 tablespoons yellow mustard
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons celery salt
1/2 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