Napa Cabbage Slaw

Cutting the mayonnaise brings out the sweet flavour of Napa cabbage and makes this slaw low in fat. Substitute malt vinegar for rice vinegar, if you like.

8 cups Napa cabbage, shredded (from 1 medium head)
3 medium carrots, cut into matchsticks
1 Tbsp. sugar
¼ cup rice vinegar
1½ tsp. toasted sesame oil
2 Tbsp. soy sauce
½ cup fresh mint leaves, torn if large

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.

Makes 6 servings.

Cook's Note: Prep your ingredients a day ahead but wait to dress the slaw until just before serving.