Crispy Napa Cabbage Slaw

This slaw is the perfect accompaniment to practically any meal but sings especially well with summer fare— it’s got the perfect balance of bright zingy crunch and the traditional creaminess we all love. Napa cabbage’s leaves are more tender and delicate than the traditional cabbage, which extends this slaw’s versatility from hot dog land into nice dinner territory. Pair it with grilled chicken, pork, a heartier fish like tuna steak or of course my spicy chicken katsu. The Sriracha heat level is subtle— but of course feel free to dial up the spice as you wish.

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Serves 4

INGREDIENTS

1 head of Napa cabbage
2 Persian cucumbers 
¼ cup flat leaf parsley, roughly chopped, plus more for garnish
3 tbsp Kewpie mayonnaise
3 tbsp rice wine vinegar
1 tbsp Dijon mustard
1 tbsp whole grain mustard
2 tbsp olive oil 
1 tsp sriracha, or more to taste
Kosher salt and black pepper 

METHOD

In a large bowl whisk together rice wine vinegar, Dijon, whole grain mustard, sriracha, olive oil and season with salt and pepper.

Thinly slice cucumber (use a mandolin if you’d like) and add to the bowl along with flat leaf parsley. Season with kosher salt and a generous amount of pepper. Core and thinly slice cabbage. Add cabbage and kewpie mayo to the bowl of cucumber and parsley and toss with dressing until well-coated. Place in the fridge for at least one hour (it can be made the day before and stored in the fridge overnight).

To serve, place slaw in a shallow serving bowl and garnish with parsley.