Napa cabbage adds a unique flavor and wonderful spring green color to this light and creamy coleslaw.
1 small head (8 cups) Napa cabbage, thinly sliced
1 medium (1 cup) red bell pepper, cut into 1-inch strips
1/2 cup sliced green onions
1/4 cup mayonnaise
1/4 cup Land O Lakes® Half & Half
1 tablespoon Dijon mustard
2 teaspoons sugar
2 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh parsley
Combine cabbage, bell pepper and onions in large bowl; set aside.
Combine mayonnaise, half & half, mustard and sugar in small bowl; mix well. Stir in dill and parsley. Pour over cabbage mixture; stir to coat. Refrigerate up to 2 hours to blend flavors.
For very crisp slaw, serve immediately.
Explore reviews fromour online community
Made this for Easter dinner , had many complements and request of the recipe. Very tasty and looked very nice. Will make again.
I made this for Easter and it was the perfect complement to our meal. It was delicious. Everyone loved it. even those that normally don't like cole slaw. Also, very pretty at our table.