Asian-Style Cabbage Slaw

• 

  Dressing

  • 1/4 cup rice vinegar (60 mL)
  • 2 Tbsp chopped fresh cilantro (30 mL)
  • 1 Tbsp low sodium soy sauce (15 mL)
  • 1 garlic clove, minced (1)
  • 1 Tbsp fresh ginger, minced (15 mL)
  • 1 jalapeno pepper, finely chopped (1)
  • 1 1/2 Tbsp canola oil (22 mL)
  • 1 Tbsp sesame seeds (15 mL)
  • 1/2 tsp granulated sugar (2 mL)

  Salad

  • 8 cups Chinese cabbage (suey choy) (2L)
  • 1 small red pepper, cut into thin strips (1)
  • 2 green onions, chopped (2)
  • 2 medium carrots, grated (2)
  • 2 cups slivered snap peas (500 mL)
  • 1/3 cup slivered almonds, toasted (75 mL)
• 
  1. In a small bowl or glass jar, combine rice vinegar, cilantro, soy sauce, garlic, ginger, jalapeno pepper, canola oil, sesame seeds and sugar. Whisk or shake vigorously and set aside.
  2. 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.
  3. Add snap peas and almonds before serving. Toss again and serve immediately.

Nutritional Analysis

Serving Size

1/2 cup (125 mL)

Servings

8

Calories

120

Total Fat

7 g

Saturated Fat

0 g

Cholesterol

0 mg

Sodium

105 mg

Carbohydrates

11 g

Fiber

3 g

Protein

3 g

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