How to Make Napa Cabbage and Apple Coleslaw with Mayonnaise
International dishesSaladsJapan15 minutes
Napa cabbage and apple coleslaw is at its best when the cabbage still has a snap and the apple still has its color. The difficulty is limp cabbage, which leaves the whole plate swimming.
The cabbage is blanched for exactly 30 seconds and then squeezed completely dry. The apple is cut into 5mm slices and soaked in diluted lime juice or vinegar so it does not darken before mixing.
This batch weighs about 234g, at roughly 61 calories per 100g.
Method
Cut the napa cabbage into 1cm lengths and blanch it in boiling water for about 30 seconds.
Lift it out, let it cool a little, then squeeze it completely dry.
Rinse the apple, cut it into 5mm slices and soak them in diluted lime juice or vinegar so they do not darken.
Put the cabbage and apple in a bowl, add 15g Japanese style Lean Mayo, 0.2g white pepper, 2g lime juice, 2g honey, 5g parsley and 10g walnuts, and toss to finish.
Tips
Blanch the cabbage for 30 seconds and squeeze it dry, as longer leaves it limp and thins the dressing.
Squeezing the cabbage in a cloth drains it fast without crushing the stems.
Soak the apple in diluted lime juice the moment it is cut, since air darkens it.
Walnuts toasted lightly and cooled before mixing hold their crunch.
Honey is still a sugar, so measure exactly 2g and leave it there.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.