Light, refreshing, and all about Summer! This slaw is perfect with seafood, pulled pork, chicken, or a burger. Serve it with your sandwich or on top. Not Summer? Whisk yourself to sunshine a long days outside with this recipe.
Start with these garden gems and you cannot go wrong. The Napa cabbage has a lighter texture, but the distinct cabbage flavor. I used green onions and a variety of carrots.
- 4 cups shredded Napa cabbage
- 1 cup peeled and shredded carrots – I used orange, purple, and yellow
- 1/4 cup diced green onion
- 1 Tablespoon olive oil
- 2 Tablespoons honey
- 2 Tablespoons fresh squeezed lime juice
- 1/2 Tablespoon whole celery seed
Quarter and shred the Napa cabbage.
Peel and shred the carrots. The variety of carrots used just seem to add to the visual appeal of this side dish. Your eyes are intrigued and have you anticipating your first bite with a smile!
The fresh squeezed lime juice is what sets the flavor of this slaw apart to make it delightful!
Combine shredded cabbage, shredded carrots, and diced green onion in a bowl.
In a small bowl, combine olive oil, honey, lime juice, and celery seeds. Stir well. Pour dressing over vegetables and gently toss to coat evenly. This dish comes together quickly. If you need to prepare it ahead of time, refrigerate components separately and wait until just before serving to toss in the dressing. The Napa cabbage is more delicate and tends to wilt after about 3 hours.
Enjoy!
Mom Cooks Clean
- 4 cups shredded Napa cabbage
- 1 cup peeled and shredded carrots
- 1/4 cup diced green onion
- 1 Tablespoon olive oil
- 2 Tablespoons honey
- 2 Tablespoons fresh squeezed lime juice
- 1/2 Tablespoon whole celery seeds
- In a small bowl, combine olive oil, honey, lime juice, and celery seeds. Stir well to thoroughly combine. In a large bowl, combine cabbage, carrots, and green onion. Pour dressing over vegetables and gently stir to evenly coat.
