• 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 
  • 2   teaspoons 
    sesame oil
  • 1/4  teaspoon 
  • 1/4  cup 
    vegetable oil
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.
Trim cabbage. Cut lengthwise into quarters, then crosswise into thin shreds; put in a large bowl. Add carrots, basil and peas. Toss to combine.
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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