I found this recipe in an Everyday Food, and I have a lot of cabbage, so I’ve made it a few times, with a little tweaking. It’s good–and different for the summer potluck fare. I’ve left the cilantro, peppers, and almonds on the top, because I think it looks more striking than combining it. In this photo, I substituted the red pepper for grated carrots, just because I had carrots on hand. This slaw would also be great swapping the almonds for peanuts! This is really a summer favorite.
Cabbage Slaw with Ginger and Almonds
- 4 T. rice-wine vinegar
- 2 T. Dijon mustard
- 1 piece fresh ginger (2 inches long), peeled and grated
- 6 T. vegetable oil
- 1 teaspoon toasted sesame oil
- coarse salt and ground pepper
- 1 medium cabbage, cored and cut into bite-size pieces
- 1 red bell pepper (seeds and ribs removed), thinly sliced (or celery, or other crunchy vegetable)
- 1/2 c. chopped fresh cilantro
- 1/2 cup chopped roasted almonds
- In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.
- In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve.