This was a very good slaw that went with a Cuban bbq we did for my father-in-law's birthday. It has a nice crunch with only slight sweetness, & the food processor is a big help to prep. My jalapeno wasn't very hot, which worked out great for the kids. Next time I may skip the jalapeno & use ancho chili powder in the marinade instead for a more consistent heat throughout the slaw. Good to see a napa cabbage recipe that isn't kimchi.
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