Napa cabbage: The secret ingredient for perfect coleslaw

No matter what I prepare for a main dish, there must always be coleslaw. Eating one of the five recommended daily servings of vegetables is an excellent opportunity. Although the selection in the fall-winter season is smaller, there are some that you can always have in the fridge. One of them is napa cabbage.

In Polish cuisine, we mostly appreciate regular white cabbage. Napa cabbage remains in its shadow, yet it possesses numerous health benefits. First and foremost, it has the fewest calories of all cabbage vegetables. It contains protein, a good amount of carbohydrates, and fiber. It's a good source of vitamin C, beta-carotene, and minerals, especially calcium, iron, and manganese. It's great for coleslaws because it's soft yet remains crunchy. It has a refreshing, delicate taste.

What to pair with napa cabbage? Because it has a delicate taste, it pairs well with practically everything. That's why coleslaw made with it is also a good, economical idea when you have leftover vegetables in the fridge. I think carrots, celery, pickles, greens, and apples work great. It's better to prepare a dressing based on olive oil and lemon juice instead of mayonnaise to make the coleslaw lighter.

Ingredients:

• Half of a napa cabbage
• 1-2 pickles
• 5 tablespoons canned corn
• 1 carrot
• 1 apple
• Half a bell pepper
• A piece of celery
• A small piece of leek
• Your favorite greens

For the dressing:

• 3 tablespoons olive oil
• 1 teaspoon lemon juice
• Half a teaspoon of honey
• 1 clove garlic
• Salt and pepper to taste

Method of preparation:

1. Thoroughly clean the cabbage, removing the outer leaves and core. Then, slice it into thin strips.
2. Peel the carrot, celery, and apple, and grate them using a large-hole grater.
3. Prepare the pickles similarly.
4. Dice the bell pepper. Slice the leek very thinly. Prepare the greens similarly.
5. Combine all the prepared ingredients in a bowl.
6. Prepare the dressing with the listed ingredients, pressing the garlic through a garlic press.
7. Pour the dressing over the salad and mix thoroughly.