Recipes Asian Cabbage Slaw

aginfo

Junior Member
Messages
692
1/4 cup rice vinegar (60 mL)
2 Tbsp chopped fresh cilantro (30 mL)
1 Tbsp low sodium soy sauce (15 mL)
1 clove garlic, minced (1 )
1 Tbsp minced fresh ginger (15 mL)
1 jalapeno pepper, finely chopped (1 )
1 1/2 Tbsp canola oil (20 mL)
1 Tbsp sesame seeds (15 mL)
1/2 tsp granulated sugar (2 mL)
8 cup finely shredded Chinese cabbage (suey choy) (2 L)
1 small red pepper, cut into strips (1 )
2 green onions, chopped (2 )
2 medium carrots, grated (2 )
2 cup slivered snap peas (500 mL)
1/3 cup slivered almonds, toasted (75 mL)


Directions
In a large salad dressing container, combine rice vinegar, cilantro, soy sauce, garlic, ginger, jalapeno pepper, canola oil, sesame seeds and sugar. Shake vigorously and set aside.
In a large salad bowl, toss together cabbage, peppers, green onion and carrot. Shake dressing again and pour over salad ingredients. Toss to coat vegetables. Immediately before serving add snap peas and almonds. Toss again and serve.
 

notafarmer

Junior Member
Messages
275
This is one salad that I could have every day.
 
 
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