This post was originally published on Actively Northwest.
Nourish Northwest, Bastyr University and Guckenheimer to provide you with healthy and delicious recipes all year long. Check out our latest post in the LifeWise Kitchen series below, a summer recipe from Bastyr University.
Coleslaw is a classic summer side dish. Whether barbecuing or picnicking, this versatile dish goes well with just about everything. But let's be honest - traditional slaw can be as high in fat as it is in flavor. For a healthier alternative, try our delicious recipe that uses Napa cabbage and toasted almonds - without any high-fat mayonnaise. Enjoy!
Napa Cabbage Slaw With Toasted Almonds
(Makes 4 servings)
- 1/3 cup raw almonds, toasted and roughly chopped
- 1/2 Napa cabbage, shredded or thinly sliced (~ 4 cups)
- 2 scallions, chopped fine
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 teaspoon tamari
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon sea salt
- To toast almonds, place whole almonds in a baking pan and toast in a 300° to 325° F oven for 10-15 minutes, until the color begins to darken and they give off a rich, nutty aroma.
- Combine lime juice, vinegar, tamari, sugar, oils and salt in a salad bowl. Whisk to blend together.
- Prepare vegetables and chop almonds. Put in bowl and toss gently until mixed with dressing. Taste for salt and adjust if necessary.