Oriental cole slaw
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Finely shredded napa |
| (Chinese) cabbage (8 | ||
| Ounces) | ||
| ¼ | cup | Chopped jicama |
| OR chopped water chestnuts | ||
| ¼ | cup | Chopped green bell pepper |
| ¼ | cup | Coarsely shredded carrot |
| 3 | tablespoons | Rice vinegar or white |
| Wine vinegar | ||
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Toasted sesame seed |
| 2 | teaspoons | Soy sauce |
| 1 | teaspoon | Sesame oil |
| ⅛ | teaspoon | Crushed red pepper |
Directions
ORIENTAL DRESSING
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.
Posted to MM-Recipes Digest by marlene <dwillson@...> on Auguday,, st 20, 199