Ingredients
  • 1/2  cup 
    sliced almonds
  • 1   
    small head nappa cabbage (about 2 pounds), rinsed, loose leaves dicarded
  • 1   cup 
    shredded carrots
  • 1   cup 
    loosley packed basil leaves, rinsed and sliced into thin ribbons
  • 8   ounces 
    sugar snap peas, trimmed
  • 1/3  cup 
    rice vinegar
  • 2   tablespoons 
    reduced-sodium soy sauce
  • 1   tablespoon 
    sugar
  • 2   teaspoons 
    sesame oil
  • 1/4  teaspoon 
    salt
  • 1/4  cup 
    vegetable oil
Directions
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 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.
Nutrition information
Per Serving: cal. (kcal) 158, Fat, total (g) 11, chol. (mg) 0, sat. fat (g) 1, carb. (g) 9, fiber (g) 3, pro. (g) 4, sodium (mg) 123, Percent Daily Values are based on a 2,000 calorie diet
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