- 1 large Napa cabbage (you can use standard green cabbage too but the napa is really good)
- 2 medium carrots peeled and hand shredded (use the peeler and just go nuts on the carrots, trust me the texture is infinitely better than pre shredded carrots)
- 1 small purple cabbage
- 2 green onions
- 1 cup mayonnaise
- 1 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon lemon juice
- 1 teaspoon celery seeds
Take the cabbage and cut out the core then finely shred the purple and Napa cabbage. Cut this as finely as possible.
Then cut up the green onions as finely as possible and mix with the cabbage and peeled/shredded carrots.
In a separate bowl whisk the mayonnaise, lemon juice, rice wine vinegar, sugar, salt, celery seeds, and pepper together.
Pour half of the dressing onto the slaw and mix it very well. If it seems a little dry add the rest.
Then serve immediately or refrigerate.
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