Crunchy Asian Slaw
Lots of texture and beautiful colors make this delicious asian slaw salad a feast for your eyes AND your taste buds!
- 4 cups (packed) chopped Napa cabbage (See Cooking Tip)
- 1-1/2 cups grated or finely sliced red cabbage
- 1-1/2 cups grated carrots
- 1 cup finely diced red bell pepper
- 1 cup julienned snow peas or sugar snap peas
- ½ cup chopped green onions
- ½ cup chopped peanuts, almonds or cashews
- ¼ cup chopped fresh cilantro
- ¼ cup hoisin sauce
- 2 tbsp sunflower or peanut oil
- 2 tbsp dark sesame oil
- 2 tbsp freshly squeezed lime juice
- 2 tbsp rice vinegar
- 1 tbsp grated fresh gingerroot
- 1 tsp minced garlic
- Pinch crushed red pepper flakes (or a few drops hot sauce)
- Salt and freshly ground black pepper to taste
Combine all salad ingredients in a large bowl and mix well.
Whisk together all dressing ingredients in a small bowl or measuring cup. Pour over salad. Mix well using tongs. Make sure salad is evenly coated with dressing. You can serve it immediately or cover and refrigerate until serving time. (Give the salad a good toss before serving if it’s been sitting in the fridge.)
Makes 8 side-dish servings
Per serving: 142 calories, 10 g total fat (1.4 g saturated fat), 3 g protein, 11 g carbohydrate, 3 g fiber, 0 mg cholesterol, 155 mg sodium
Contrary to its name, Napa cabbage originated in China, not California! Often labelled “Chinese Cabbage” at the grocery store, it can be used in any recipe instead of regular cabbage. Peel off and discard the thickest, toughest outer leaves and remove the white core before slicing. Store unsliced cabbage in the crisper drawer of your fridge for one week.