Summer Slaw
Napa cabbage: looking like an exotic sea plant.
You can shave with a mandoline -- I like using my handy chef's knife. Those are toasted almonds on the left.
My cabbage was a little scruffy, so I gave it a wash after slicing (and dried it in a salad spinner -- you want it very dry before dressing it).
Toasted sesame seeds, basil, lemon and ginger -- some of the rest of the slaw team.
Sliced scallions.
Adding the sesame seeds to the mix.
Shredding basil.
I use a spoon to scrape the skin from a knob of ginger.
Grating ginger and looking away. Not recommended at home.
I use both lemon juice and zest.
And no slaw is complete without a little Hellmann's.
So far, the dressing is lemon juice, zest, mayonnaise, and now some oil.
It starts out looking like this, then gets very smooth.
My work space.
All mixed up!
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Author Notes: 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! - Amanda - amanda
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 (or lemon and lime)
- 1 teaspoon grated ginger
- 2 tablespoons mayonnaise
- Salt
- 4 to 5 tablespoons olive oil
- Combine the sliced cabbage, almonds, sesame seeds, basil, and scallions in a large bowl. Mix together.
- Whisk together the lemon juice, ginger, and mayonnaise. Season with salt. Gradually whisk in the olive oil until smooth.
- Pour most but not all of the dressing over the cabbage mixture, and toss until lightly coated with the dressing. Taste, and add more dressing or seasoning as needed. Feel free to add more oil or mayo if desired. Eat soon. The cabbage gets watery as it wilts.
- This recipe is a Community Pick!
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12 months ago baltimoregon
Nice! Just made, spiking the dressing with a splash of fish sauce and rice wine vinegar for added zing. Used fresh young garlic shoots instead of scallions. Chopped salty roasted peanuts and a little Thai chili would be nice additions. Thanks for the inspiration!
almost 2 years ago IthacaNancy
I doubled the amount of cabbage, and used a cucumber-chili aioli instead of mayonnaise, and forgot to add the basil, so maybe I shouldn't even comment . . . but everyone liked it. It's nice it wasn't too sweet and the flavor was quite mild.
almost 2 years ago amanda
Amanda is a co-founder of Food52.
Glad you commented -- you should add the recipe to the site, it sounds terrific.
almost 2 years ago gaelc
Amanda...friends and I on an art retreat (with the emphasis on "eat") made your summer slaw and voted it one of the best of our 6 day stay. We used savoy cabbage because I thought the napa was a bit too "lettuce-y." Of course, it was fine. The flavor was so delicate and refreshing with the ginger, and the tiny amount of Hellman's mayo gave it all the creaminess it needed. Thank you so much!
almost 2 years ago amanda
Amanda is a co-founder of Food52.
Delighted to hear this -- and I'll have to try it with savoy. I love savoy and don't eat enough of it!
almost 2 years ago mayuchico
I had a cabbage I have to use in the fridge, so I used it instead of napa. I also used cilantro, chopped hazel nuts. It still came out really refreshing and so summer!
almost 2 years ago amanda
Amanda is a co-founder of Food52.
Glad you liked it!
almost 2 years ago Polly Husted
Just beautiful -- and imagine the delicious 'crunch' as a well sharpened chef's knife slices into that cabbage. My cooking mantra is 'notice ALL the benefits of preparing good things to eat.'
almost 2 years ago amanda
Amanda is a co-founder of Food52.
Napa cabbage is very satisfying to slice because it's so light and crisp -- and you don't have to work all that hard.