Summer Asian-Style Slaw with Cashews
Try this lightened version of a Summer classic.
Cole slaw is one of Summer’s most popular side dishes. Yet most people, including me, stay away from it since the standard recipe typically includes lots of mayo or sour cream. I prefer to eat a clean diet so I enjoy playing with traditional dishes I can revise to be lighter and healthier. Cole slaw is one of those sides that goes with everything off the grill or simply tossed with some left over chicken breast as light weeknight meal.
Here’s one version I make to go with broiled or grilled wild salmon. The trick to getting the texture and shred of the cabbage just right is to use a mandoline slicer like the one featured in the photo. You can get very inexpensive slicers at any department store that carries housewares like Bed Bath & Beyond or Target, which is located just over the Natick line in Framingham.
Asian-Style Cole Slaw with Cashews
1/2 head Savoy white cabbage (or red cabbage), finely shredded on a mandoline slicer
2 cups water
Pinch kosher salt
1 red bell pepper, very thinly cliced
1 apple (Gala, Granny Smith or other), peeled and sliced into thin match sticks
1 large carrot, shredded
½ bunch scallions, finely chopped (or red onion)
½ cup sliced water chestnuts
Pinch red pepper flakes (or 1 chili pepper, minced)
2 T toasted sesame seeds
Roasted unsalted cashews or peanuts
3 T apple-cider vinegar (or rice vinegar)
1-2 T soy sauce
2 T honey
2 T Olive oil (or dark sesame oil)
1 T minced ginger
Salt and freshly ground pepper to taste
Shred the cabbage and then soak in the water with 1 T salt for a half-hour or so. Drain and rinse the cabbage and let dry. Whisk the dressing and toss the cabbage with all other ingredients. Season to taste. Refrigerate for a minimum of one hour or overnight. Can be served at room temperature.