Spicy Napa Cabbage Slaw with Cilantro Dressing

This slaw was so refreshing and tasty!! Followed other reviews and added sliced red and orange peppers, extra ginger, crushed dry roasted peanuts and jalapeños. Husband loved this!! Will absolutely make again.

• Trixie61

• Longboat Key, FL

• 7/9/2014

我做了这个紫色的卷心菜切很薄, and added Sriracha and roasted peanuts at the table to take to a chili and cornbread meal at a friend's house. I made the salad about two hours before the meal. It went over well.

• katymccoy

• Sacramento

• 11/25/2013

I like this recipe a lot as a base. Prepared on its own it somehow seems a little too acidic for me. I usually add an apple sliced thinly, raisins, and a tiny bit of mayo as well as using sesame oil instead of vegetable oil. Having tried Napa and green cabbage I think I actually like the green better. That said, it makes for a very tasty and flavorful dish that is absolutely amazing on sandwiches or mixed into a big salad. My go to for a slaw.

• cookingrachel

• Boston, MA

• 3/23/2013

This is a really good recipe for all of that cabbage from the CSA. I've tried many on this site and this one is the best. Some changes I've made that really make it tastier and more substantial: grated carrots as others have suggested, chopped red pepper, golden raisins, and sliced almonds. I usually also double the ginger and add an extra jalapeno.

• Anonymous

• Reading, MA

• 10/3/2012

This was a very nice change from most slaw recipes that call for mayo or yogurt based dressing. I added sweet red and orange peppers for color rather than the traditional carrots. As others suggested, used some sesame oil. Light, a little heat, and healthy!

• mallolab

• 10/2/2012

This recipe was pretty good as is. I made a few changes (replaced half of the oil with sesame oil as suggested, used a whole jalapeno with seeds instead of a serrano, used seasoned rice vinegar and no sugar, and also added some lime juice). It was delicious. I would probably follow some of the other suggestions next time, such as, add some red cabbage for color and texture and maybe some sliced almonds as well. I used a whole jalapeno and it was not very noticeably spicy, so definitely use a serrano or more jalapeno if you like spicy food! Would definitely make this again!

• Anonymous

• San Diego, CA

• 5/4/2012

Amazing and fresh partner with pork ribs. I took the advice of other cooks and added shredded carrot for color, toasted semsame oil in stead of veggie oil. Had no serranos so used hot sauce instead.

• lyndajane

• Cape Ann, MA

• 9/18/2011

very very good. easy to make. will follow suggestions and try red cabbage next time for some color.

• ccohen2

• 9/8/2011

I just love this slaw. I usually forget the ginger on accident, I always use red cabbage instead (I like the color and crunch) and sometimes add sesame oil. No matter how I make it, I just can't mess it up. It has such a refreshing flavor. It was 90 yesterday for the first time all year and I immediately ran to the store, picked up the ingredients to make this slaw and fish tacos and some Corona, of course! I sat on my back patio, with a fire in the chiminia, our fountain going, with my two dogs and couldn't have had a better evening.

• jkpick

• Colorado

• 6/3/2011

This is excellent! Doesn't need the sugar at all. I made this to go with the Seared Asian Steak and Mushrooms instead of the mixed greens and it was delicious.

• MarinaMitchell

• Port Washington, NY

• 3/26/2011

This is a very refreshing cole slaw with some good spice and Asian flavors. As per the other suggestions, I added a few other ingredients to give it some more color and taste. I added some rainbow salad mix (slivered broccoli, carrots, and red cabbage). I also doubled the cilantro, added some coarse ground pepper, and added some toasted sesame seeds. I will definitely do this again.

• dirtywest

• Austin, TX

• 2/12/2011

This is a delicious recipe that, as other reviewers have said, needs an extra bit of color. Shredded carrot fills that role nicely. I had some walnuts in the cupboard, so I toasted some of those in the oven until they were dark, chopped them up, and mixed them into the slaw. They added a satisfying texture and smoky/earthy contrast. I'd add those again next time.

• Katey314

• San Francisco

• 1/29/2011

We made this just as written and really enjoyed it! We served it inside of and on the side of fish tacos. It was such a nice, clean, fresh accompaniment.

• Anonymous

• Princeton, NJ

• 10/5/2010

This was a delicious slaw with fish tacos! I doubled the dressing and used it as tilapia marinade. Like others, I added some lime and sesame oil (plus a bit of green curry paste). I had 1/2 head napa cabbage, and 1/2 head of red cabbage, so the colors were stunning. I rated this 3 of 4 forks since I had to add ingredients for more pizazz.

• cimiatch

• Durango, CO

• 8/31/2010

Used white wine vinegar instead of rice vinegar and a jalapeno pepper instead of serrano and it was great. Very easy to make. Topped it with poached king salmon for a great summer supper.

• debjgee

• Houston, TX

• 8/31/2010