Asian Cabbage Slaw
Never one to stick to tradition, I experimented with a recipe I had for Asian cabbage slaw by adding fruit and nuts. I hope you like it as much as I do! —Lily Julow, Lawrenceville, Georgia
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
Reviews
Perfection combination of taste and health in one place, this lunch recipe is a life saver for people with hectic life, it took me around 15 mins to make this recipe and is super healthy and delicious. Eating well has a great combination of taste and health. Check More recipes try www.healthyrecipes.org . Hope it Helps.
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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