Asian Cabbage Slaw Recipe
Asian Cabbage Slaw Recipe photo by Taste of Home
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Asian Cabbage Slaw Recipe

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“Never one to stick to tradition, I experimented with a recipe I had for Asian slaw by adding fruit and nuts,” writes Lily Julow of Lawrenceville, Georgia. “I hope you like it as much as I do!”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

3/4 cup: 132 calories, 8g fat (1g saturated fat), 0 cholesterol, 48mg sodium, 13g carbohydrate (8g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fruit.


  1. 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.
Originally published as Asian Cabbage Slaw in Light & Tasty April/May 2006, p57

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browns19fan User ID: 919833 254652
Reviewed Sep. 26, 2016

"A slightly different version of this recipe (same name, though) was suggested as a pork chop accompaniment in S&D, Aug/Sep 2016. It was excellent although it did not call for watercress or nuts. I will try including walnuts the next time I prepare it. Since my local grocer no longer carries jicama, I substituted julienned Granny Smith apple with good results."

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