Asian Cabbage Slaw Recipe
“Never one to stick to tradition, I experimented with a recipe I had for Asian slaw by adding fruit and nuts,†writes Lily Julow of Lawrenceville, Georgia. “I hope you like it as much as I do!â€
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons vegetable oil
- 3 cups chinese or napa cabbage
- 1 large navel orange peeled and sectioned
- 1 cup julienned peeled jicama
- 1/4 cup chopped watercress
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- 3/4 teaspoon grated fresh gingerroot
- 3/4 teaspoon reduced-sodium soy sauce
- dash pepper
- 1 tablespoon chopped walnuts
- Carbohydrate 4.67940704482359 g
- Cholesterol 0 mg
- Fat 6.24170183668929 g
- Fiber 0.90428220340067 g
- Protein 0.805025151215832 g
- Saturated Fat 0.444117708254423 g
- Serving Size 1 1 serving (51g)
- Sodium 605.496813501553 mg
- Sugar 3.77512484142292 g
- Trans Fat 0.189012376355671 g
- Calories 76 calories
Directions In a large bowl, combine the cabbage, orange, jicama and watercress. In a small bowl, whisk the oil, vinegar, sugar, ginger, soy sauce and pepper. Pour over cabbage mixture and toss to coat. Sprinkle with walnuts. Yield: 4 servings. Originally published as Asian Cabbage Slaw in Light & Tasty April/May 2006, p57
