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Recipe Categories : Salads : Asian Slaw

½ cup sliced almonds
1 small head Chinese cabbage (about 2 pounds), rinsed, loose leaves discarded.
1 cup shredded carrots
1 cup loosely packed basil leaves, rinsed and sliced into ribbons
½ pound sugar snap peas
1/3 cup rice vinegar
2 Tbs. reduced-sodium soy sauce
1 Tbs. sugar
2 tsp. Sesame oil
¼ tsp. salt
¼ cup vegetable oil


  1. Place almonds in a small nonstick skillet. Toast over medium-high heat for 4 minutes. Shaking pan, until lightly browned. Remove from heat; set aside.
  2. Trim cabbage. Cut lengthwise into quarters. Then crosswise into thin shreds; put in a large bowl. Add carrots, basil and peas. Toss to combine.
  3. In a small bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, and salt. While whisking, add vegetable oil in a thin stream, until blended. Sprinkle almonds over cabbage mixture; drizzle slaw with dressing. Toss to combine and serve.
  4. Makes 8 servings

Source: Family Circle August 2009         This recipe is provided by Covered Bridge Gardens

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