My addiction with salads continues! and this one gets the grade of “S” for spicy!!! I added some jalapenos to give this coleslaw a nice kick. No worries though, this is drink 2 glasses of water hot, its more like “somebody stop me!” hot. (picture Jim Carrey’s voice).
Napa cabbage is one of my favorite cabbages. Its so light and full of taste. A little lemon and salt is all it really needs. I do however like to have several flavor profiles to give it some depth. The root from Swiss Chard is quite wonderful and its earthy qualities are very bold and really balance the spiciness of this slaw. I find the stalk a bit to earthy so I always boil it in apple cider first and shock it after. This achieves two things. One, it tones the earthiness down and mellows the spiciness a bit and two, when you boil the stalk the wonderful pink, orange and yellows really pop.
Here is a quick rundown of ingredients, you can decide how much of what you like.
Spicy Napa Slaw with Swiss Chard stalk
S & P
2 Tbsp Dijon mustard
2 Tbsp red wine vinegar
1/4 c peanut oil
– in a blender add the Dijon with the vinegar and pulse till mixed. Then drizzle in oil. season to taste with salt and pepper.