Adapted from LB’s home kitchen
Slice your head of napa cabbage in half lengthwise. Depending on the size of your head, you may only need to use one half of it for this dish. Let your largest bowl be the deciding factor of how much can fit. Cut the half lengthwise again, and then slice another lengthwise cut to make long quarters. Chop down each strip finely to make thin, shredded slices. Place in a large bowl.
Grate carrots on a cheese grater and add into the large bowl. Mix around evenly with your hands and then set aside.
In a medium bowl, plop in your mayo.
Mince your garlic and toss it onto the mayo, along with salt, pepper, lemon juice, and your minced basil. Stir until well-mixed, dip a finger in to taste. If it needs more of anything, add it. Remember, you’re going for strong, it has a lot of crisp sweet veg to coat.
Stir in the garlic-basil mayo into the shredded veg in the big bowl until mixed through.
Chop apples and walnuts and toss in last. Enjoy!
This slaw is delicious served right away, later that night, the next day, and the day after that! I always have a container of slaw in the fridge in the summer to munch on, and the type of cabbage and specific ingredients vary each time. Just yesterday I added grated gold beets, and it was delicious!