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Napa Cabbage-and-Sweet Pepper Slaw

- Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

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

Hands-on time: 25 minutes
Total time: 8 hours 25 minutes
Yields: MAKES about 4 1/2 cups

Ingredients

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

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.

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.

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