Cabbage and red pepper slaw with sweet-hot almonds from Bon Appétit Magazine, September 2010: The Restaurant Issue (page 74) by Tori Ritchie

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on April 06, 2015

    I thought the slaw was good, but not better than my usual slaw. The almond glaze, however was really a stand-out and I plan to make just the almonds in the future as a snack. A note to people like me who don't often work with sugary glazes: the recipe says to bake them until dry, but they never really got dry, so don't wait that long or they will get burned. I finally pulled them out to avoid burning and the glaze hardened as they cooled.

  • hillsboroks on September 10, 2014

    This was our new favorite salad of the summer. The almonds are easy to make ahead but I did cut the cayenne in half to suit our taste. The salad itself is colorful, flavorful and was a hit with everyone who tried it.

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