Asian Cabbage Slaw
Light & Tasty
“Never one to stick to tradition, I experimented with a recipe I had for Asian slaw by adding fruit and nuts,” writes Lillian Kayte of Gainesville, Florida. “I hope you like it as much as I do!”
SERVINGS: 4
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 25 min.
Ingredients:
- 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 vegetable oil
- 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
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.