#header-inner {background-position: center !important; width: 100% !important;}

Friday, August 9, 2013

Napa Cabbage Slaw

 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!
Pin It
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.

One Year Ago: Caprese Burgers
Two Years Ago: Lemon Blueberry Gingersnap Cheesecake Parfaits
Three Years Ago: Chocolate Chip Sour Cream Muffins

Napa Cabbage Slaw
adapted from Epicurious

-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

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.