This recipe is liked by 0 person(s). |
CABBAGE - Crunchy Asian Slaw
Nb persons: 0
Yield: 8 side dish servings
Preparation time:
Total time:
Source:
SALAD | |
4 cups (packed) | chopped, Napa Cabbage |
1 1/2 cups | grated or finely sliced red cabbage |
1 1/2 cups | grated carrots |
1 cup | finely diced red hell pepper |
1 cup | julienned snow peas or sugar snap peas |
1/2 cup | chopped green onions |
1/2 cup | chopped peanuts, almonds or cashews |
1/4 cup | chopped fresh cilantro |
DRESSING | |
1/4 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 lbsp grated fresh gingerroof | |
1 tsp | minced garlic |
Pinch | crushed red pepper flakes |
Salt | |
pepper to taste |
1. Combine all salad ingredients in a large bowl and mix well.
2. Whisk together all dresshg 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 its been sitting in the fridge.)
Makes 8 side dish servings
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.