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Add a photoServings: 6
Ingredients
- 6 c. Napa cabbage, thinly sliced
- 1 x Cucumber, halved lenghtwise, seeded, sliced acros
- 2 c. Carrots, peeled, julienned
- 1/2 c. Rice vinegar
- 2 Tbsp. Vegetable oil
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sesame oil
- 1 Tbsp. Honey
- 1 sm Jalapeno, halved lengthwise, seed, finely minced
- 1 x Clove garlic, finely minced
- 1/2 tsp Salt
- 2 Tbsp. Dry-roasted peanuts, unsalted, minced
Directions
- In large bowl, combine cabbage, cucumber, and carrots; cover and chill till well chilled or possibly till ready to serve.
- In jar with tight-fitting lid, combine vinegar, vegetable oil, soy sauce, sesame oil, honey, jalapeno, garlic, and salt. Cover and chill.
- Just before serving, shake vinegar mix; pour over salad and toss.
- Sprinkle with peanuts and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 63 | 58% |
| Total Fat 7.13g | 9% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 384mg | 16% |
| Potassium 278mg | 8% |
| Total Carbs 10.14g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.22g | 3% |
| Protein 1.93g | 3% |
