Foodie Friday:: Duncehead Cabbage Picnic Salad/Slaw
July 17, 2011
I’ve already had 3 people e-mail me for the recipe for the Cabbage Salad I served at a 4th of July picnic. So, I hope we have cabbage this week because I’m sharing it with all of you! If we don’t have cabbage, I think this would also be yummy with bok choi or our salad greens.
Duncehead Cabbage Picnic Salad (adapted from Simply Recipes)
INGREDIENTS
- 2/3 cup slivered almonds
- 1 large head coarsely shredded or chopped Duncehead Cabbage
- 12 ounces snap peas, strings removed, rinsed and thinly sliced
- 1 1/3 cups thinly sliced radishes
- 1 1/3 cups thinly sliced green onions (including greens)
- 1 1/3 cups lightly packed fresh cilantro leaves
Dressing ingredients
- 3-4 Tbsp rice vinegar (seasoned or unseasoned)
- 2 Tbsp sugar
- 2 Tbsp soy sauce
- 2 cloves peeled and minced garlic
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne powder
- 3/4 cup mayonnaise
METHOD
1 Spread almond slivers in a toast in a cast iron skillet. Toast, on medium high, stirring frequently until browned. Set aside.
2 Combine cabbage, snap peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
3 In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4 When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
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