This slaw is good anytime of the year, but I love serving it as a side during Passover. One of the biggest complaints about Passover is that all of the food is heavy — but it’s a complaint I’ve never understood. Sure, there are foods that are heavy, but I’ve always made and enjoyed lots of different foods and salads over the holiday.
As I mentioned, this makes a great side, but it’s also a fabulous base for grilled chicken breast or salmon. You can prep all of the ingredients ahead of time, and keep them cold in the fridge until your ready to eat — but hold off and don’t add the dressing until you’re ready to serve it, as the cabbage will wilt and release lots of moisture if it sits too long with the dressing mixed in.
- 1 small Napa cabbage, washed, dried well and thinly sliced (approximately 680 grams / 1 1/2 lbs.)
- 2 carrots, peeled and shredded (approximately 114 grams / 4 oz)
- 1 small bell pepper, cored, seeded and cut into thin strips (approximately 140 grams / 5 oz)
- 3 green onions, trimmed and thinly sliced (approximately 28 grams / 1 oz)
- 1 mango, peeled, cut off the stone and cut into thin strips
- 8 grams / 1/4 oz cilantro, chopped (about 1/4 cup, packed)
- 4 Tbsp. lime juice
- 3 Tbsp. lemon juice
- 3 Tbsp. olive oil
- 3 Tbsp. honey
- 3/4 tsp. salt
- 1/4 tsp. black pepper
This is simple. Prep all of the vegetables and combine in a large salad bowl. Cover with plastic wrap and refrigerate until ready to serve.
In another, small bowl, combine all of the dressing ingredients together and whisk together. Cover and refrigerate until ready to serve.
Just before you are ready to serve, whisk the dressing again, then pour it over the slaw and mix everything together.
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