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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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âNever one to stick to tradition, I experimented with a recipe I had for Asian slaw by adding fruit and nuts,â writes Lillian Kayte of Gainesville, Florida. âI hope you like it as much as I do!â 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 |
Directions:
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. Yield: 4 servings.
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