Napa Cabbage Slaw

Serve the Deviled Eggs on a plate with the slaw and you have a nifty and tasty appetizer. The eggs and slaw can be served separately if you are doing a buffet. The buttermilk dressing gives this slaw a real Southern and tangy taste. Simple to make and takes only 20 minutes. Double or triple it, not a problem.

Serves 4

¼ cup each buttermilk and mayonnaise
2 tablespoons minced fresh dill
1 clove garlic, minced
4 cups thinly sliced Napa cabbage
3 carrots, grated
2 green onions, white and pale green parts, minced
Salt and freshly ground black pepper
Fresh lemon juice to taste
Flat leaf parsley, chopped

In a small bowl, whisk together the buttermilk, mayonnaise, dill, and garlic.
In a large bowl, toss together the cabbage, carrots, and green onions.
Add the dressing and toss well. Season with salt and black pepper and toss again. Sprinkle parsley over all.
Taste and add as much lemon juice as desired.

One Response to “Napa Cabbage Slaw”

1. Good Cooking with Stockton Briggle: April Edition- Stockton Briggle says:

   April 12, 2011 at 11:19 am

   [...] Mary Soup Smoked Salmon Deviled Eggs Pimento Cheese Deviled Eggs Napa Cabbage Slaw Cornmeal Pancakes with Ham Curried Chicken [...]

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