Napa Cabbage-and-Sweet Pepper Slaw

Southern Living
Napa Cabbage-and-Sweet Pepper SlawRecipe

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Put this on your pulled pork sandwich and you'll never go back to regular coleslaw again.

MAKES about 4 1/2 cups


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1 cup rice vinegar
1/4 cup honey
2 1/4 teaspoons kosher salt
4 cups chopped napa cabbage
1 cup seeded and thinly sliced sweet mini peppers
1/4 large red onion, thinly sliced
1/4 cup firmly packed fresh flat-leaf parsley leaves
2 tablespoons chopped fresh mint


Hands-on: 25 Minutes
Total: 8 Hours, 25 Minutes

1. Stir together first 3 ingredients and 1 cup water in a small saucepan. Bring to a boil over high heat. Reduce heat to medium, and simmer 5 minutes. Remove from heat.

2. Toss together cabbage and next 4 ingredients in a medium bowl. Transfer to a jar; add vinegar mixture, and screw on lid. Chill 8 to 12 hours, turning occasionally. Store in refrigerator up to 3 days.

Created date

April 2015