Dilly Napa Slaw

• 1 head napa cabbage, cut into fine julienne (approx 1 lb, cleaned weight)
• 1 1/2 cups carrots, grated
• 2/3 cup green onion, both white and green, very thinly sliced
• Slaw Dressing
• 2/3 cup creme fraiche
• 3 tablespoons apple cider or 3 tablespoons red wine vinegar
• 3 tablespoons sweetened condensed milk
• 1 1/2 tablespoons very finely minced fresh dill
• 1 tablespoon mayonnaise
• 3/4 teaspoon celery seed
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

1. Put cabbage, carrot and green onion in a large bowl.
2. For dressing. Whisk together all dressing ingredients. Pour over cabbage mixture and toss well to coat. Taste, and adjust salt, if you feel more is necessary.
3. Cover and refrigerate for several hours or overnight to marry flavours. Toss again before serving to redistribute dressing.
4. Note: By 'cleaned weight' for the Napa Cabbage, I mean the weight once the stalk and outer leaves have been removed. I started off with a Napa Cabbage that weighed approximately 1 1/2 lbs.

cabbage, carrots, green onion, dressing, creme fraiche, apple cider, condensed milk, dill, mayonnaise, celery, salt, pepper

Taken from www.food.com/recipe/dilly-napa-slaw-384247 (may not work)