Isn’t it funny that when you’re eating coleslaw, you don’t
really feel like you’re eating vegetables? Think about it…you’re eating
forkfuls of slivered cabbage and carrots, but it doesn’t have the same
connotation that, say, a salad might. Perhaps it is the gobs of mayo that help
distract from the base ingredients of coleslaw. Not so in this slaw,
however!
Mayo-free, this coleslaw takes on an Asian flair, with rice
vinegar and sesame oil. I jazzed it up with slivered almonds and raisins, and
next time I’d like to try thinly sliced green apples. This makes a
huge batch and I think I overloaded mine
with too much vinaigrette because while it was delicious the first day, it was
a bit too soggy and acidic for me when I ate the leftovers. Not to worry—I’ve
adjusted the recipe so that your finished slaw will be perfectly dressed.
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Napa Cabbage Slaw
adapted from Epicurious
Ingredients:
-1/2 cup rice vinegar
-1 tbsp sugar
-2 tsp grated peeled ginger
-1/4 cup vegetable oil
-1 small head Napa cabbage (1 1/2 lbs), shredded
-1 bunch scallions, sliced
-1/3 cup raisins
-1/3 cup slivered almonds
-2 cups shredded carrots
-1/2 cup coarsely chopped cilantro
Directions:
1. Whisk together vinegar, sugar, ginger, vegetable oil, and 1 tsp salt. Set aside.
2. In a large bowl, toss cabbage, scallions, carrots, cranberries, almonds, and cilantro. Toss well with dressing and allow to stand for 10 minutes before serving.
