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Napa Cabbage and Snow Pea Slaw

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 cup)
This salad tastes best after chilling in the refrigerator for about 30 minutes.

Ingredients

  • Dressing:
  • 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
  • Slaw:
  • 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

Nutrition 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

How to Make It

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

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