Napa Cabbage Slaw

1 head Napa cabbage
1 long carrot
3 french radish tops

1 cup mayo
2 Tbsp rice vinegar
1 Tbsp white wine vinegar
1 1/2 Tbsp sugar
1 Tbsp dry mustard
1/2 Tbsp celery seed

Napa Cabbage Prep

Shred Napa cabbage or cut into small strips by cutting down the stalk horizontally. Cut the carrot and radishes into matchstick size pieces. Combine Napa cabbage, carrots, and radishes in a large bowl.

Mix all the dressing ingredients together in a smaller. Add a little bit of sesame oil if you want an Asian tasting slaw, but trust me a little bit goes a long way so try a couple drops at a time. Pour the dressing over the slaw and toss. Refrigerate for an hour before serving.

Napa Cabbage Slaw