My mom’s side of the family hates mayonnaise, and it kind of rubbed off on me as a kid. I’m not sure where their abhorrence for the creamy white stuff came from, but they did everything in their power to make their disgust well-known. We still ate plenty of potato, pasta, and cabbage salads, but each was dressed in a vinaigrette instead of a thick mayo-based dressing. Since becoming an adult and developing my own feeling and thoughts, I’ve tried many delicious aiolis and have even attempted to make my own mayonnaise at home. However, when it comes to tossing my pasta, potatoes, and greens in dressing I continue to use vinegar. And the almond-soy-ginger vinaigrette in this Almond Ginger Coleslaw is a good example of why I continue to carry on my family’s mission to put Hellmann’s out of business.
Light and flavorful, this dressing is made creamy by a a few tablespoons of all natural almond butter. A touch of soy sauce adds a salty bite, and local honey adds to it a wonderful sweetness. It may seem odd, but this dressing was the first thing that sprang to my mind when I picked up my (child-sized) cabbage from Tucson CSA this week. I knew that the Asian-inspired dressing would pair perfectly with the crunchy, mild-flavored cabbage, of which I had enough to feed both my family and my neighbord. To reiterate, I had a lot of cabbage. I still kind of do.
Another thing I love about this Almond Ginger Coleslaw (aside from the fact that it makes it easy-peasy to eat an entire bowl of veggies in one sitting) is how versatile it is. This recipe calls for carrots for added crunch, but you could easily throw in snap peas, thinly-sliced broccoli stems, or radishes. Or, replace the cashews with almonds or peanuts. Or, replace the almond butter in the dressing with peanut butter, cashew butter, or tahini. The possibilities are endless!