Orange Cranberry Summer Slaw Salad
Toast almonds by laying on a paper towel and microwaving for 1 minute, turning once. Or, toast the sliced almonds under low broil for 2-3 minutes, until golden brown. You can also make your own cabbage mix, with green and purple cabbage with a tiny bit of carrots.
Ingredients
- 2 small bags of coleslaw mix, about 12 cups
- 2 cups Napa cabbage, finely chopped
- 1 1/2 cups toasted sliced almonds
- 1 1/2 cup dried cranberries, I used Orange Cranberries from Trader Joe’s
- 1 can mandarin oranges, drained
- 3/4 cup red onion, finely diced
- 1 cup sesame sticks, found in the bulk aisle at grocery store
- 1 1/2 cups chopped cilantro
- 1/4 cup black sesame seeds
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons low-sodium soy sauce
- 2 cloves garlic, chopped
- 2 tablespoons honey or brown sugar
- 2 tablespoons minced ginger
- 1 teaspoon toasted sesame oil
Instructions
- Layer the cabbage in a large bowl with almonds, cranberries, red onion, sesame seeds, sesame sticks, and fresh cilantro.
- Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 2 tablespoons of water. Process until smooth.
- Lightly pour the dressing over the salad mixture and toss; serve.