7 No-Cook Salads

Photo by: Sarah Shatz

Summer Slaw

Save and print this recipe on FOOD52.

Serves 6
1/2 to 1 napa cabbage, trimmed and very thinly sliced (about 8 cups)
1/2 cup sliced almonds, toasted
1 1/2 tablespoon sesame seeds, toasted
3 tablespoons basil leaves, thinly sliced (or torn)
3 scallions, thinly sliced
2 tablespoons lemon juice (or lemon and lime)
1 teaspoon grated ginger
2 tablespoons mayonnaise
Salt
4 to 5 tablespoons olive oil

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Photo by: Sarah Shatz

Summer Slaw

Save and print this recipe on FOOD52.

Serves 6
1/2 to 1 napa cabbage, trimmed and very thinly sliced (about 8 cups)
1/2 cup sliced almonds, toasted
1 1/2 tablespoon sesame seeds, toasted
3 tablespoons basil leaves, thinly sliced (or torn)
3 scallions, thinly sliced
2 tablespoons lemon juice (or lemon and lime)
1 teaspoon grated ginger
2 tablespoons mayonnaise
Salt
4 to 5 tablespoons olive oil

1. Combine the sliced cabbage, almonds, sesame seeds, basil, and scallions in a large bowl. Mix together.
2. Whisk together the lemon juice, ginger, and mayonnaise. Season with salt. Gradually whisk in the olive oil until smooth.
3. Pour most but not all of the dressing over the cabbage mixture, and toss until lightly coated with the dressing. Taste, and add more dressing or seasoning as needed. Feel free to add more oil or mayo if desired. less