Asian Slaw
Makes:
6 servings, approximately 1 cup each (90 g each)
Utensil:
Saladmaster Food Processor
3.5 Qt. Double Walled Bowl
small mixing bowl
Recipe Description:
Delicious, easy and healthy - what a perfect combination! Asian slaw is very low in calories, fat and sodium and it has absolutely no cholesterol. And this beautiful crowd pleaser can be made ahead of time.
Slaw
4
cups
Chinese (Napa) cabbage, shredded, use Cone #4
(280
g)
1⁄2
cup
snow peas, trimmed and cut into 1-inch pieces
(49
g)
1⁄2
cup
bean sprouts, fresh
(52
g)
1⁄2
cup
jicama, peeled and cut into 1-inch strips, then use Cone #4
(65
g)
1⁄2
cup
red bell pepper, julienne
(75
g)
2
tablespoons
green onions, sliced
(12
g)
2
heaping tablespoons
cilantro, finely chopped
(8
g)
Dressing
2
tablespoons
lime juice
(30
mL)
1
tablespoon
fish sauce
(15
mL)
1
tablespoon
sesame oil, dark
(15
mL)
1⁄2
teaspoons
fresh ginger, peeled and shredded, use Cone #1
(1
g)
dash
cayenne pepper
Directions:
- Place all slaw ingredients in double-sided bowl.
- In small bowl, bottle or jar combine all dressing ingredients.
- Pour dressing over slaw and chill for at least 30 minutes, so flavors can blend.
Tips:
- This salad can be made up to 2 days ahead. Combine all slaw ingredients together, place in bowl with a cover and refrigerate. Combine all dressing ingredients, place in small bowl or jar with cover and refrigerate. When time to serve, pour dressing on slaw, toss and serve.