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.
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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.
ReplyDeleteI thought it was milder, and softer if that makes sense. I liked it a lot.
DeleteI think pretty food is always more fun to eat...and it certainly looks lovely in the table!
ReplyDelete
ReplyDeleteBlending 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!
ReplyDelete