Dilly Napa Slaw
"This is a really easy and delicious slaw that is perfect in the hot, summer weather. Both tart and subtly sweet, with a great flavour kick added by the dill and celery seed - a perfect side at bbqs, accompanying your favourite grilled goodies. ----------------- This recipe is a current entry in the RSC #14 Contest. In order to preserve fairness in the contest we ask that all reviews be held & then posted during the Review Weekend: 8/21-8/23. If you would like to be reminded to post your reviews during the correct weekend, please sign up for a zmail reminder at: http://www.recipezaar.com/bb/viewtopic.zsp?t=307088 Photos of recipes should NOT be submitted for any contest recipe until the contest is over and the winners have been named. Thank you for participating in the contest!"
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 head napa cabbage, cut into fine julienne (approx 1 lb, cleaned weight)
- 1 1⁄2 cups carrots, grated
- 2⁄3 cup green onion, both white and green, very thinly sliced
-
Slaw Dressing
- 2⁄3 cup creme fraiche
- 3 tablespoons apple cider or 3 tablespoons red wine vinegar
- 3 tablespoons sweetened condensed milk
- 1 1⁄2 tablespoons very finely minced fresh dill
- 1 tablespoon mayonnaise
- 3⁄4 teaspoon celery seed
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Put cabbage, carrot and green onion in a large bowl.
- For dressing. Whisk together all dressing ingredients. Pour over cabbage mixture and toss well to coat. Taste, and adjust salt, if you feel more is necessary.
- Cover and refrigerate for several hours or overnight to marry flavours. Toss again before serving to redistribute dressing.
- Note: By 'cleaned weight' for the Napa Cabbage, I mean the weight once the stalk and outer leaves have been removed. I started off with a Napa Cabbage that weighed approximately 1 1/2 lbs.
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Reviews
-
Nice one, and different, using creme fraiche rather than mayo. -
I was pleasantly surprised with this salad. The dressing was not too sweet and I enjoyed the creme fraiche in it. Overall, I was very pleased. Thanks! -
VERY tasty! I was surprised that it held it's crunch to the next day. Quick to make. We enjoyed the sweet/tart dressing - creative use of contest ingredients! Made for RSC #14. Good luck in the contest! -
The flavor of this is gorgeous! This is very different from my usual slaw. The tart and sweet flavors complement each other nicely, and the dressing is very rich. I used a vegetable peeler to slice the carrots in thin strips instead of shredding them, for a little more color and crunch. Good use of the contest ingredients.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
