BVR: Asian Napa Cabbage Slaw

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* Exported from MasterCook Mac *

 

Asian Napa Cabbage Slaw

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-- Salad --

1 medium Chinese cabbage -- cored and shredded

-- Napa cabbage, about 7 cups

1 red bell pepper -- seeded

-- cut into very thin 2 inch long slivers

1 large carrot -- peeled

-- or 2 medium carrots -- cut into thin strips

-- with vegetable peeler

1/4 cup fresh cilantro -- chopped

1 red Thai chile pepper or serrano (1/2 -1) --

minced (optional)

-- Dressing --

1/3 cup rice wine vinegar

1 teaspoon sugar -- 1 to 1 1/4

-- omit if rice wine vinegar is seasoned

salt -- to taste

1/4 cup peanut oil

-- or or canola oil

 

1

Toss together the salad ingredients.

2

Mix together the dressing ingredients. Make sure the sugar is dissolved,

and toss with the salad.

3

Let the salad sit for 15 to 30 minutes (or longer), toss again, and

serve.

 

Advance preparation: The salad will keep for a day or two in the

refrigerator.

 

Makes 4 to 6 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 180 Calories; 14g Fat (65%

calories from fat); 5g Protein; 12g Carbohydrate; 0mg Cholesterol; 61mg

Sodium

 

NOTES : The delicious, subtle play of sweet and sour flavors in this

dressing and the colorful mix of vegetables are inspired by the many

Southeast Asian salads I've enjoyed in restaurants.

 

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