This slaw is so good and so simple. I usually just go ahead and put an entire Napa Cabbage into this slaw because not only could I eat pounds of it at a time, but it’s also one that gets better the next day (sometimes two) as it sits in the fridge.
Ingredients:
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Large Napa Cabbage, cut into 1 inch strips
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2-3 large carrots shredded
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¼ cup slivered almonds or other mixed nuts roughly chopped
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¼ cup pepitas or sunflower seeds
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½ cup apple cider vinegar
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⅓ cup sugar
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3 Tbsp olive oil
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2 tsp salt
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1 tsp pepper
Process
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Chop cabbage into 1 inch strips. Put in large bowl. Set aside.
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Mix dressing. Add sugar, salt and pepper to vinegar and dissolve. Add olive oil and blend well.
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Toss the cabbage in dressing, set aside.
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On a dry skillet over medium heat, toast almonds, pepitas or whatever nut combination you have.
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While nuts are still hot, toss them into the dressed cabbage. It should sizzle as you mix everything together. This also slightly wilts the Napa Cabbage and blends flavors.