I had half a large head of Napa cabbage left from yesterday’s egg rolls, so a quick slaw seemed like a good idea. We were already in an Asian flavor mood, but I had some Fuji apples, too, and that’s how it came together.
Asian Apple Cabbage Slaw
2-3 cups thinly sliced Napa cabbage
1 Fuji apple, or apple of your choice, cut in matchsticks
1 tablespoon soy sauce
2 tablespoons rice vinegar, unsweetened and unseasoned
1/2 teaspoon sugar
1/3 -1/2 cup Hellmann’s® Mayonnaise
1/8 teaspoon sesame oil
2 tablespoons extra virgin olive oil
ground pepper to taste
Whisk sauce ingredients together until smooth. Pour over cabbage and apples in bowl, before they are mixed together, so that all the apples are covered to prevent browning. Toss. This is a slaw that can be eaten right away, as Napa cabbage is milder and more tender that regular cabbage. I don’t like to add salt to slaw, because it draws out too much water from the cabbage, but it can be added by diners at the table.