I bought a Napa cabbage to make the shumai and I only needed 1.5 cups for the filling. For those of you who don't know, a Napa cabbage is about twice the size of a normal head of cabbage so I ended up with quite a bit of leftover cabbage. I have been trying really hard not to throw out so much food, especially produce, so I made it a mission to find a use for this cabbage. I am not much of a cabbage person, even with a mild cabbage like the Napa. After looking through tons of recipes that didn't appeal to me I decided to use it for the easiest thing I know, coleslaw. I love homemade coleslaw on sandwiches, veggie dogs, and even by itself. This slaw can be put together in about 10 minutes and it is perfect on some crusty bread with some baked tofu.

Napa Slaw
8-10 cups Napa cabbage, coarsely shredded
1/2 cup carrots, shredded
1 cup Veganaise
3 Tbsp. sugar
3 Tbsp. apple cider vinegar
2 Tbsp. oil oil
1 tsp. celery seeds
1/2 tsp. salt
dash of black pepper

In a small bowl, mix the Veganaise, vinegar, sugar, celery seeds, salt, and black pepper. This will be your slaw dressing.

In a large bowl, toss together the cabbage and the shredded carrots. Slowly add in the slaw dressing until the cabbage is thinly coated but not two wet. The salt will bring out some of the water in the cabbage leaving you with a nice moist salad. Let the salad sit covered in the refrigerator at least an hour. Serve on a sandwich or by itself with a little fres ground pepper on top.


Janis said...

Mm, that sounds good. What's in veganaise?

affectioknit said...

That sounds yummy!