Napa “Wet” Coleslaw with a Kick!

My daughter just celebrated her birthday and wanted homemade fried rice as part of her meal.  I had Bok Choy and Napa Cabbage.  I couldn’t remember which one to use for the rice dish but, I figured I would use the other for another recipe.  Turns out?  Bok Choy is great for fried rice.  Now, I needed to use this Napa Cabbage before it wilted.

We grew a smaller garden this year since the weather wasn’t very friendly.  I had some red onion and jalapenos begging to be used.

Here’s what I did!  A kicked up version of coleslaw with a kick!  It’s pretty awesome, not going to lie here.  The recipe you ask?  Here it is:

1 head Napa Cabbage.  Sliced and chopped

1/4 C Red Onion

2 Jalapenos – Sliced, seeded and diced

3/4 C – 1 C mayo

4 T Apple Cider Vinegar

1/2 C sugar (I know, it’s a lot…but totally worth it)

1 T Black pepper

1 tsp Salt

** Here’s the deal for me when I make any kind of slaw.  I always start “wet”.  We typically use the leftovers for the next day and I’ve found if my slaw is not slightly on the wet side, it’s too dry next day.  Feel free to cut the mayo if you like.   I always prefer a wetter slaw vs dryer.

That’s it!  Combine them all and whoa!  The flavor is quite different from your average BBQ coleslaw.  There’s a small amount of heat but the vinegar/sugar mix settle it down a bit.  The flavor is AMAZING!   Make this and comment with your review 🙂