- 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
-
amanda
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 Addie.
Some past articles from this author you'll love:
Amanda's Beat Up Baking Sheet
Friday Night Dinner Party I
Advice for Future Food Writers
21 Comments on Summer Slaw:
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!
We loved this recipe! Thanks for posting!
Amanda is a co-founder of Food52.
added 10 months agoGlad to know -- and thanks for trying it!
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!
Amanda is a co-founder of Food52.
added 10 months agoThanks -- love all your improvisation!
Love the ginger and lemon, but I'm allergic to nuts. How do sesame seeds sound as a replacement?
How about pine nuts?
Sadly, no.
How about pepitas?
Ooooh! Love it! Thank you so much!
On the grocery list.
On the lunch menu for Thursday.
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!
Amanda is a co-founder of Food52.
added 10 months agoNapa cabbage does well with lots of nuts -- it's so light that it seems to welcome their richness.
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.
Amanda is a co-founder of Food52.
added 10 months agoYes -- that's another great way to go about it. Thanks.
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
Thanks, Amanda. Sounds yummy. That plate! looks like paper, but it's not? so cute. and that cabbage looks like Audrey II's head.
Amanda is a co-founder of Food52.
added 11 months agoThe plate is made of melamine.
Merrill is a co-founder of food52.
added 11 months agoLove the LSOH reference!
you are soooo right, mrslarkin - just like Audrey II :)
Please Sign up (or log in) to add a comment!