Cabbage Slaw With Red Peppers and Sweet-Hot Almonds


6 tablespoons olive oil, divided
1/4 teaspoon coarse kosher salt
1/2 teaspoon cayenne pepper
2 tablespoons honey, divided
3 tablespoons Sherry wine vinegar
1 tablespoon fresh lemon juice
1 small head of Napa cabbage, quartered, cored, thinly sliced (about 8 cups)
1 large red bell pepper, very thinly sliced
2 green onions, thinly sliced (about ½ cup)


Preheat oven to 300°F. Line small rimmed baking sheet with parchment. Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add almonds and coarse salt. Cook until almonds are lightly toasted, stirring frequently, about 3 minutes. Remove from heat; stir in cayenne. Drizzle 1 tablespoon honey over; stir to coat. Spread almonds on prepared sheet, spacing apart. Bake 10 minutes; stir almonds. Bake until coating is almost dry, about 10 minutes longer. Cool completely, stirring almonds occasionally. DO AHEAD Can be made 4 hours ah
Whisk remaining 1 tablespoon honey, vinegar, soy sauce, and lemon juice in small bowl. Gradually whisk in 5 tablespoons oil. Season dressing with salt and pepper. Mix cabbage, bell pepper, green onions, and cilantro in large bowl. Pour dressing over; toss. Add almonds and toss to coat.


This recipe from Bon Appetit is great for serving large groups. It's super healthy, flavorful, quick and easy.




Wednesday, January 12, 2011 - 6:27am

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