Cashew Cabbage Slaw with Sesame Dressing
July 14, 2009
It’s my third year participating in the Roxbury Farm CSA, and I still have moments that surprise me when I’m prepping my farm share vegetables. I sampled a bit of the cabbage as I was slicing it for this recipe, and my first thought was “oh my god, this is awesome!” It’s totally amusing to me that I could have a thought like that that pertains to a vegetable, and not ice cream. Being part of this CSA has totally changed my expectations when it comes to produce. I feel lucky to be able to get excited about cabbage!
This lovely slaw is based on The Kitchn’s Crunchy Peanut Slaw. I made three minor changes: I added two grated carrots, used cashews instead of peanuts (I thought J. would prefer them), and bumped up the soy sauce to a tablespoon. It’s delicious, and I think enough of a salad for a summer meal in and of itself.
I would recommend reducing the canola oil — a third of a cup would probably be enough. And although I preferred this slaw the night I made it, when the cabbage was still very crisp, it is also good the next day.
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Filed under: CSA,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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4 Comments
1.
Grammy | July 16, 2009 at 4:54 pm
Really, really tasty- becomes a whole meal with chicken or cheese added.
2.
Jodi | July 16, 2009 at 7:43 pm
Again, Dara, this looks really really good!
3. chickinthekitchen.com &ra&hellip | July 19, 2009 at 9:07 pm
[...] nice dishes this past week that are worth mentioning: Cashew Cabbage Slaw with Sesame Dressing, and Pan-Fried Gnocchi with Swiss Chard & [...]
4. chickinthekitchen.com &ra&hellip | June 27, 2010 at 7:43 pm
[...] Cashew Cabbage Slaw with Sesame Dressing, leftover [...]
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