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Asian Cabbage Slaw

Total Time

Prep/Total Time: 25 min.


4 servings

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


  • 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


  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.

Nutrition 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.

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