Print
Email
Add a photo
Hi Myra:
This post was perfect timing. I made stuffed cabbage rolls yesterday and have left over Napa cabbage. I may try your slaw later this week. I may cut back a bit on the amount of sugar. Thanks for sharing!
Bob
Had some cabbage left after making Pad Thai, so made this recipe to use it up.
Ingredients
- 3-4 cups thinly sliced napa cabbage
- 2-3 scallions, cut in length-wise slivers
- 1 stalk celery cut in thin slices
- 1 small carrot, shredded with the veggie peeler
- 1/2 small red bell pepper, cut in thin slivers
- 2 tbs. chopped cilantro
- Dressing; 1 1/2 tbs. sugar
- 1/3 cup cider or rice wine vinegar
- 2 tbs. sesame oil
- 2 tbs. veggie oil
- 1 tbs. lite soy sauce
- 1 tbs. fresh lime juice
- 1 tsp. ginger powder
- salt and pepper to taste ( I used seasoned salt)
- Tabasco to taste
Directions
- Put the dressing ingredients in a jar, shake well.
- Slice the vegetables and place in a mixing bowl. Toss with the dressing. Refrigerate several hours.
- Serve cold or room temp.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 124 | |
| Calories from Fat 86 | 69% |
| Total Fat 9.73g | 12% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 303mg | 13% |
| Potassium 229mg | 7% |
| Total Carbs 8.78g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.29g | 3% |
| Protein 1.84g | 3% |
