Bees Knees Recipes

Cabbage Slaw with Ginger and Almonds (and no mayo)

July 24, 2010 12:53 am

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.