Tangy rice vinegar and soy sauce create a refreshing dressing for this Asian-style side dish.




  • Place almonds in a small nonstick skillet. Toast over medium-high heat for 4 minutes, shaking pan, until lightly browned. Remove from heat; set aside.

  • Trim cabbage. Cut lengthwise into quarters, then crosswise into thin shreds; put in a large bowl. Add carrots, basil and peas. Toss to combine.

  • In small bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil and salt. While whisking, add vegetable oil in a thin stream, until blended. Sprinkle almonds over cabbage mixture; drizzle slaw with dressing. Toss to combine and serve.

Nutrition Facts

158 calories; 11 g total fat; 0 mg cholesterol; 123 mg sodium. 9 g carbohydrates; 4 g protein;