Napa Cabbage and Snow Pea Slaw

Napa Cabbage and Snow Pea Slaw Recipe
Randy Mayor; Lydia DeGaris-Pursell
This salad tastes best after chilling in the refrigerator for about 30 minutes.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 65
Caloriesfromfat 19 %
Fat 1.4 g
Satfat 0.2 g
Monofat 0.5 g
Polyfat 0.6 g
Protein 2.2 g
Carbohydrate 12.3 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 396 mg
Calcium 86 mg


2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon dark sesame oil
1/2 teaspoon grated peeled fresh ginger
Dash of ground red pepper
4 cups (1/4-inch) slices napa (Chinese) cabbage
1/2 cup snow peas, trimmed and cut lengthwise into (1/8-inch) thin strips
1/2 cup fresh bean sprouts
1/2 cup (1/8-inch) julienne-cut peeled jicama
1/4 cup (1/8-inch) julienne-cut red bell pepper
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped fresh cilantro


To prepare dressing, combine first 6 ingredients, stirring with a whisk.

To prepare slaw, combine cabbage and remaining ingredients in a large bowl. Add dressing, and toss well to coat. Chill 30 minutes.

Jean Kressy,

Cooking Light

May 2004
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