Gingery Napa Slaw
I love Napa cabbage -- the way it simultaneously wilts and stays crunchy in a dish like this. Also, we have tons of it. But I'm guessing a regular head -- or half head -- of green cabbage would work too, though I might let it sit a bit before serving. You will have dressing left over, and you will not be sorry.
Total Time: 20 minutes
Yield: Serves 8
2/3 cup peanut or vegetable oil, divided use
3 fat scallions, white and healthy green, 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 (I just cut through the whole head)
- 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. (Or go ahead and burn them!)
- 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.