Summer Slaw

By • June 24, 2011 • 12 Comments



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! - AmandaAmanda Hesser

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
  1. Combine the sliced cabbage, almonds, sesame seeds, basil, and scallions in a large bowl. Mix together.
  2. Whisk together the lemon juice, ginger, and mayonnaise. Season with salt. Gradually whisk in the olive oil until smooth.
  3. 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.
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Tad_and_amanda_in_the_kitchen

2 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Great!

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about 1 year ago za'atar

Love the napa cabbage! This is a refreshing change of pace from more traditional slaws - everyone really enjoyed it.

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about 2 years 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!

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about 3 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.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad you commented -- you should add the recipe to the site, it sounds terrific.

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about 3 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!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

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!

Smallsyshi

about 3 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!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad you liked it!

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about 3 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.'

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

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.