As someone who believes that beautiful food
tastes better, I’m always on the lookout for ways to make my dishes pop. I’m a
huge fan of cruciferous veggies, and coleslaw is a go-to in my kitchen, but I
was bored with the same old recipes. So, I swapped out regular cabbage for
Melissa’s Napa cabbage and Melissa’s red cabbage, creating a colorful, crunchy
masterpiece. Paired with a super simple dressing that’s blended to perfection
with an immersion blender, this coleslaw is a game-changer. The secret? The dressing
incorporates a Melissa’s shallot, blended right in, ensuring every bite is
coated with zesty, tangy flavor. This vibrant slaw is as gorgeous as it is
delicious—perfect for BBQs, picnics, or a fresh side dish any day!
Tangy Napa-Red Fusion Slaw
¾ c. avocado
oil
¼ c. cider
vinegar
1 t. celery
seed
1 t. dry
mustard
1 t. celery
salt
3 T. honey
1 Melissa’s
shallot, roughly chopped
½ head Melissa’s
Napa cabbage, thinly sliced
½ head Melissa’s red cabbage, thinly sliced
Combine avocado oil, cider vinegar, celery seed, dry mustard, salt, honey, and
shallot in a bowl. Using an immersion blender, blend until smooth and
creamy. Toss the dressing with thinly sliced Napa and red cabbage until evenly
coated.
Serve chilled for maximum crunch and flavor.
As an Amazon Associate I earn from
qualifying purchases.
5 comments:
That really is a beautiful salad. I've never tried Napa cabbage - is it milder, nuttier, or pretty much the same as "regular" cabbage? The dressing sounds so good, I bet you could eat it with a spoon.
I thought it was milder, and softer if that makes sense. I liked it a lot.
I think pretty food is always more fun to eat...and it certainly looks lovely in the table!
Blending a shallot right into the dressing is a brilliant move, giving each bite a burst of tangy, savory depth. The balance of cider vinegar and honey adds just the right sweet-tart note,
I haven’t used avocado oil but will try it. Looks like a great coleslaw!
Post a Comment