Coleslaw is a perfect complement to grilled meats, especially beef. Coleslaw is an old Dutch cabbage salad that is normally served with a vinaigrette and maynaisse. I've taken the liberty to replace vinaigrette with sour cream, add raisins, shredded Vidalia onion and carrots. Served cold, it's wonderfully crunchy and flavor filled.
This coleslaw with napa cabbage is quick and easy to make--and it can even be made ahead.
About Napa Cabbage
Napa Cabbage is also called Chinese cabbage from where the variety originated. Leaves are oblong with curly edges and are a very light yellowish green in color. It has a sweeter flavor than green cabbage and the leaves are softer. It's delicious raw or cooked. When shredded, its leafs offer a fluffy, light texture.
In this recipe, if you can't find napa cabbage, you can of course substitute it with a green cabbage.
See how easy this coleslaw is to make:
Estimated nutritional value for coleslaw.
Does not include salt and lemon zest.