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Napa Cabbage-and-Sweet Pepper Slaw

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Hands-on time 25 mins
Total time 8 hrs, 25 mins

MAKES about 4 1/2 cups

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


  • 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

How to Make It

  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.