Cooking From Every Angle

Summer Slaw

By • June 24, 2011 • 21 Comments

Summer Slaw

- Amanda

Cooks often attempt to lighten up coleslaw by removing the mayonnaise from the dressing. But why take away the joy? Instead, lighten it by replacing the sturdy cabbage with crisper, featherweight napa cabbage. Here, sliced almonds and sesame seeds add a little crunch and heft, and ginger brightens up the dressing. Add as much mayonnaise as you like. A giant dollop, you crazy cat!

Summer Slaw

Serves 6

  • 1/2 to 1 napa cabbage, trimmed and very thinly sliced (about 8 cups)
  • 1/2 cup sliced almonds, toasted
  • 1 1/2 tablespoon sesame seeds, toasted
  • 3 tablespoons basil leaves, thinly sliced (or torn)
  • 3 scallions, thinly sliced
  • 2 tablespoons lemon juice
  • 1 teaspoon grated ginger
  • 2 tablespoons mayonnaise
  • Salt
  • 4 to 5 tablespoons olive oil

See the recipe (and print and save it) here.

Comments (21)

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about 3 years ago sharibrooks

i have a similar slaw I make that doesn't include mayonnaise. Instead, it calls for red wine vinegar and the seasoning from the ramen noodle mix. The noodles and the almond slivers are put in the oven to get a little crispy and crunchy!

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about 3 years ago lynmartin

We loved this recipe! Thanks for posting!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad to know -- and thanks for trying it!

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about 3 years ago chezmom

With a not-getting-any-younger head of Napa in the fridge, I tried this with what I had on hand. Thought I had sesame seeds, but no. So, subbed a tablespoon of peanut butter and a few drops of dark sesame oil into the dressing. Many thanks to the reviewer who suggested mint instead of basil. Another reviewer liked it with much more almonds, so threw in the rest of a container from Trader Joe's, about 1/2 cup. If this recipe is better as written than it was with all my crazy substitutions, my husband will eat it every night. Just delicious, thank you for a new twist on cabbage!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks -- love all your improvisation!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Love the ginger and lemon, but I'm allergic to nuts. How do sesame seeds sound as a replacement?

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

How about pine nuts?

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Sadly, no.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

How about pepitas?

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Ooooh! Love it! Thank you so much!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

On the grocery list.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

On the lunch menu for Thursday.

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about 3 years ago ELJ

I made this for brunch today and it was the best thing on the table. Misread the recipe as 1 and 1/2 cups almonds, and it was delightful that way. Subbed in mint for the basil because I was already serving something with basil, and the mint was great, too. Thanks for the recipe!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Napa cabbage does well with lots of nuts -- it's so light that it seems to welcome their richness.

Dsc_0072

about 3 years ago Ladystiles

I love the idea of lightening up the slaw with a different cabbage. I had great success this week using a mandolin to thinly slice a purple cabbage. The finished product turned out light and ribbony simply by slicing it as this as possible.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes -- that's another great way to go about it. Thanks.

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about 3 years ago sharibrooks

love this. i am going to try this recipe. reminds me a little of the one I cook from Mom's recipes: www.myjudythefoodie.com

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Amanda. Sounds yummy. That plate! looks like paper, but it's not? so cute. and that cabbage looks like Audrey II's head.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

The plate is made of melamine.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Love the LSOH reference!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

you are soooo right, mrslarkin - just like Audrey II :)