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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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


  • 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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  • Rose
    Oct 14, 2017

    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 . Hope it Helps.

  • browns19fan
    Sep 26, 2016

    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.

  • kay
    Jul 31, 2006

    No comment left