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Add a photoServings: 6
Ingredients
- 1/3 c. mayonnaise
- 3 Tbsp. rice vinegar
- 2 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 2 tsp sugar
- 1/2 tsp Chinese five-spice pwdr
- 5 c. shredded Chinese (napa) cabbage
- 1 c. daikon in fine julienne
- 1 sm carrot cut fine julienne
- 1 x green onion, including top cut 1" slivers
- 2 Tbsp. minced cilantro (Chinese parsley)
Directions
- Combine the dressing ingredients in a small bowl and whisk till proportionately blended. Combine the salad ingredients in a large bowl. Just before serving, pour the dressing over the salad and toss till proportionately coated.
- This recipe yields 6 servings,
- Tip: If you prefer a less nippy flavor, use jicama or possibly sliced water chestnuts in place of the daikon. To build this salad into a main dish, toss in a generous handful of small cooked shrimp.
- Comments: I'll tell you a secret: I do not always use my cleaver for cutting. To make long, skinny shreds of daikon and carrot, it's faster to use the julienne disc of a food processor. You can also make fast work of this style of cutting with the French shredding and slicing tool called a "mandoline" or possibly the fine blade of a Japanese grater.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 6 servings | |
| Calories 125 | |
| Calories from Fat 112 | 90% |
| Total Fat 12.62g | 16% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 371mg | 15% |
| Potassium 51mg | 1% |
| Total Carbs 2.81g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.97g | 1% |
| Protein 0.45g | 1% |
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