Food & Cooking Recipes Salad Recipes Napa Cabbage Slaw 3.0 (117) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 15, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 6 Cutting the mayonnaise brings out the sweet flavor of Napa cabbage and makes this slaw low in fat. Substitute malt vinegar for rice vinegar in this side dish, if you like. Ingredients 8 cups shredded Napa cabbage (from 1 medium head) 3 medium carrots, cut into matchsticks 1 tablespoon sugar ¼ cup rice vinegar 1 ½ teaspoons toasted sesame oil 2 tablespoons soy sauce ½ cup fresh mint leaves, torn if large Directions In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves. Con Poulos Cook's Notes Prep your ingredients a day ahead but wait to dress the slaw until just before serving. Rate it Print