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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
* 3 cup napa cabbage |
* 1/2 cup water chestnuts (whole) |
* 1/4 cup green bell pepper |
* 1/4 cup shredded carrots |
* 3 tbsp rice vinegar |
* 2 tsp sesame seeds, toasted |
* 1/8 tsp spices, crushed red peppers |
* 2 tsp splenda |
* 2 tsp soy sauce |
* 1 tsp oil, sesame |
* 1 tsp salt |
* 1 tsp ground black pepper |
Directions:
1. Mix dressing, then toss all ingredients, at least several hours or even the day before, to let flavors meld. This is a lovely salad, and it keeps very well - leftovers were still good and crisp as long as a week after it was made. Chinese cabbage does not wilt. I think it is just a little better made with water chestnuts, but jicama is good, too.
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