Prep Time 20 minutes
Cool and crunchy, tart and sweet - this salad has it all.
by Catherine Newman
What you'll need
- 2/3 cup peanut or vegetable oil, divided use
- 3 scallions, sliced (around 1/2 cup)
- 1/2 cup sliced almonds
- 1 teaspoon finely chopped fresh ginger
- 1 1/2 teaspoons kosher salt (or half as much table salt)
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1/3 cup balsamic vinegar
- 1 large head of Napa cabbage, slivered
How to make it
- Heat a tablespoon of the oil in a small pan over medium-low heat and sauté the scallions until wilted and fragrant, around 3 or 4 minutes. In a food processor or with a hand blender, whir together the scallions with the remaining ingredients until the dressing is thick and emulsified. Taste for salt, sugar, acid, and overall balance, and re-season as necessary.
- In the unwashed scallion pan over medium heat, fry the almonds until golden, around 2-3 minutes. Remove to a small bowl so they don't burn in the hot pan.
- In a large bowl, toss the cabbage with half the dressing and taste, then add more dressing if the slaw needs it, tossing and tasting as you go. Top with the almonds and serve. Serves 8.
