Asian Napa Slaw

Ilene Appelbaum Lefkowitz

"A tangy alternative to regular coleslaw."
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Original recipe yields 12 servings

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  1. Shred the cabbage and put into a large bowl. Add the peppers, scallions and sprouts. Set aside.
  2. In a smaller bowl, combine the mayonnaise and honey. Mix well until it is all blended. Add lime juice and mix well.
  3. Using a mortar and pestle, grind together the coriander seeds, cumin seeds, peppercorns, cardamom and ginger. When blended add to the mayonnaise mixture. Slowly drizzle this over the cabbage mixture. Stir to be sure all the cabbage is coated. Add the cilantro and the pistachios. Toss well. Give a final seasoning of salt and pepper. Let chill for several hours.


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