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  • 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
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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