I love cabbage, especially in slaw, and especially when that slaw isn’t a mayo-y mess. When I’ve tried to “wing it” in the past, I’m never pleased with the result. A few reasons why this recipe just nailed it.
One, Napa cabbage (sold at every grocery store, though you may never have noticed it) has a light, tender, delicate texture so when you inevitably chop the cabbage thicker than the recipe calls for, you’ll still be able to chew it easily. I’m officially a Napa cabbage fan now. Two, the “dressing” is a fairly scant amount but packs enough of a punch to make the dish flavorful and fun to eat. Third, the add-ins are perfection. Sweet, crunchy apple and roasty-toasty walnuts temper the slight vinegar tang to make it a perfectly balanced bite.
I served this to six adults (and one adventurous kid) with thinly sliced chicken but it would work great with fish or pork. It somehow feels elegant for a slaw, and it just can’t get more healthy. We all probably need something with that description this time of year.
Napa Cabbage Slaw with Apple and Walnuts
Slightly adapted from America’s Test Kitchen
1/3 c. white wine vinegar
4 tsp. Avocado oil
1 tbsp. apple cider vinegar
2 tsp. sugar
1 tsp. salt
1 head Napa cabbage, thinly sliced
1 Fuji apple, grated
2 celery ribs, thinly sliced
3 tbsp. chopped chives
1/2 c. walnuts, toasted and chopped finely
- Place white wine vinegar in a small saucepan and simmer over medium heat; cook 4-6 minutes or until reduced to 2-3 tablespoons.
- Pour from pan into large bowl and let cool 10 minutes. Whisk in oil, apple cider vinegar, sugar and salt.
- Add cabbage, apple, celery and walnuts and toss in dressing. Serve immediately. If prepping for later, place dressing in a small Tupperware and toss the rest of the ingredients in large serving bowl. Can place in fridge up to several hours. When ready to serve, add dressing and toss to coat.