A simple and delicious coleslaw made with napa cabbage, grated carrots and fresh dill in a red wine vinaigrette.

Napa Cabbage Slaw with Dill

6 cups thinly sliced napa cabbage (about 1 1/2 pounds)

2 carrots, grated

2 tablespoons minced fresh dill

1 teaspoon granulated sugar

1/4 cup olive oil

1 1/2 tablespoons red-wine vinegar

Salt and freshly ground black pepper to taste

1. In a large bowl combine the cabbage, carrot, and dill.
2. In small bowl, combine sugar, oil, vinegar, salt and pepper. Pour over vegetables and toss to combine well. Serve.

Serves 4 to 6.