(KTVI) – If you love almonds, this is the book for you.
Betsy Fentress, the co-author of “Almonds: Recipes, History, Culture”, stopped by with a great recipe for Tim Ezell.
She made Asian Citrus and Almond Slaw and you can, too.
Local Author Night
Tuesday, April 22
Barnes & Noble
Ladue Crossing Shopping Center
8871 Ladue Rd.
Asian Citrus and Almond Slaw (Download the PDF here.)
Sliced almonds are perfectly at home in crispy coleslaws. They add a delicate nutty note to the tangle of cabbage, peppers, and carrots. In this light Asian coleslaw, citrus juice and sesame oil replace mayonnaise, while ginger and chile add heat and bite.
1 clove garlic, minced
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons Asian sesame oil
2 teaspoons finely grated fresh ginger with juice
1 teaspoon sugar
1 teaspoon salt, or to taste
1⁄2 teaspoon freshly ground
Dash of hot sauce (optional)
4 green onions, white and green parts, thinly sliced on the diagonal
1 small head Savoy or green cabbage, cored and shredded
1 large carrot, peeled and julienned
1 red jalapeño or Fresno chile, minced
4 ounces sugar snap peas, trimmed
and thinly sliced on the diagonal
1⁄2 cup (20 g) chopped fresh cilantro
1⁄4 cup (1 oz/30 g) sliced almonds
To make the dressing, whisk all the ingredients together in a small bowl.
Combine the green onions, cabbage, carrot, chile, and snap peas in a large bowl. Add the dressing. Toss to thoroughly coat. Let stand for 30 minutes,
or cover and refrigerate for up to 2 hours. Before serving, stir in the cilantro and almonds.
SERVES 6 AS A SIDE DISH