Crunchy Napa Cabbage Asian Slaw
Servings
Prep Time
Cook Time
Ready In
Recipe: #5355
May 07, 2012
Categories: Salads, Vegetables, Cabbage, Asian, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Baby Shower, Brunch, Entertaining, Father's Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Summer, Low Calorie, No Eggs, Vegetarian more
"I love napa cabbage and this is one of the best salads! I came across this recipe on the internet on several diffewrent sites however I've made some alterations to better fit our taste! Believe the original recipe is from The Sunset Cookbook."
Ingredients
Nutritional
- Serving Size: 1 (507.4 g)
- Calories 295.5
- Total Fat - 12.1 g
- Saturated Fat - 2.6 g
- Cholesterol - 46.2 mg
- Sodium - 1072.5 mg
- Total Carbohydrate - 29.8 g
- Dietary Fiber - 11.1 g
- Sugars - 14.5 g
- Protein - 21.4 g
- Calcium - 170.2 mg
- Iron - 3.8 mg
- Vitamin C - 181.4 mg
- Thiamin - 0.3 mg
Step 1
Thinly slice and coarsely chop the Napa cabbage.
Step 2
Cut stems from mini sweet peppers and slice into 1/4 inch rounds
Step 3
Trim both ends of the radishes and cut in half lengthwise, then cut into half-noon slices.
Step 4
Toast the sliced almonds in a dry pan over high heat for 1 - 2 minutes, just until they are fragrant. Set aside to cool.
Step 5
Place cabbage, radishes, green onions and cilantro into a large bowl and toss with dressing (directions below). Add almonds and crystal ginger to salad and toss. Serve immediately
Step 6
DRESSING: Stir together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger and Sriracha sauce. Wisk in the mayonaise.
Step 7
Enjoy!
Tips & Variations
No special items needed.
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