Napa Cabbage and Snow Pea Slaw

Randy Mayor; Lydia DeGaris-Pursell

This salad tastes best after chilling in the refrigerator for about 30 minutes.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 19%
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.2g
  • Carbohydrate: 12.3g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 396mg
  • Calcium: 86mg

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

Preparation

  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.
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