Make Ahead

Summer Slaw

June 24, 2011
7 Ratings
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 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 tablespoons 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
In This Recipe
  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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    Amanda Hesser
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.