Featherweight Slaw

I tried out this salad from my Food52 Mighty Salads book.  The ginger and lemon combination in the dressing made for a light flavor - perfect for a summer afternoon.  The salad was simple to throw together and while it wasn't the kids' favorite, Ryan and I both had seconds =)


8 cups very thinly sliced napa cabbage (about 1 head)
7 oz leftover cooked chicken, shredded (thank you, Costco rotisserie)
1/2 cup sliced almonds, toasted
1 1/2 Tbsp sesame seeds, toasted
3 Tbsp fresh basil leaves, thinly sliced or torn
3 scallions, white and light green parts, thinly sliced

Creamy Ginger Dressing:
2 Tbsp freshly squeezed lemon juice
2 Tbsp mayonnaise
1 tsp peeled grated fresh ginger
salt, to taste
4-5 Tbsp olive oil


To make the slaw:

In a large bowl, toss together cabbage, chicken, almonds, sesame seeds, basil and scallions.

In a separate bowl, whisk together lemon juice, mayonnaise and ginger.  Season with salt.  Gradually whisk in oil until smooth.

Pour most, but not all of the dressing over the cabbage mixture and toss until lightly coated.  Taste and add more dressing or salt as needed.  Serve immediately (the cabbage begins to wilt rather quickly after the dressing has been mixed in).