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Cabbage and Red Pepper Slaw with Sweet-Hot Almonds

Cabbage and Red Pepper Slaw with 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 reduced-sodium soy sauce
  • 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 1/2 cup)
  • 1/2 cup coarsely chopped fresh cilantro

Recipe Preparation

  • 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 ahead. Let stand at room temperature.

  • 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.

Nutritional Content

One serving contains: Calories (kcal) 198.7 %Calories from Fat 74.1 Fat (g) 16.4 Saturated Fat (g) 1.9 Cholesterol (mg) 0 Carbohydrates (g) 11.6 Dietary Fiber (g) 3.4 Total Sugars (g) 5.0 Net Carbs (g) 8.3 Protein (g) 3.5 Sodium (mg) 117.3Reviews Section

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