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Asian Slaw

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Submitted by jacindahopelee

A great tasting oriental slaw that will impress anyone.

YIELD

20 servings

PREP

30 min

COOK

0 min

READY

60 min

Ingredients

Dressing
½ 118
2 3E+1
TABLESPOONS ML HONEY
3 45
TABLESPOONS ML SOY SAUCE, TAMARI
½ 118
CUP ML VEGETABLE OIL
¼ 59
CUP ML SESAME OIL
1 15
TABLESPOON ML RED PEPPER FLAKES
2 3E+1
TABLESPOONS ML CUMIN
ground
¼ 59
CUP ML CILANTRO
freshly chopped
¼ 59
1 1
EACH EACH JALAPEÑO PEPPER
seeded and finely diced *
1 1
X X SALT AND BLACK PEPPER
to taste *
Salad mix
1 237
CUP ML CARROTS
julienne
4 946
CUPS ML CABBAGE
red and green, thinly sliced
1 237
CUP ML SWEET RED BELL PEPPERS
julienne
2 473
CUPS ML PINEAPPLE
diced *
¾ 177
CUP ML MACADAMIA NUTS
toasted and chopped *
3 7.1E+2
CUPS ML NAPA (CHINESE) CABBAGE
julienne

Directions

Whisk together the vinegar, honey and soy sauce.

Drizzle in oils in a steady stream, whisking to emulsify.

Whisk in the crushed red pepper, cumin, cilantro, scallion and jalapeno.

Season to taste with salt and pepper.

In large bowl combine the carrot, cabbage, red pepper, pineapple and nuts and mix well.

Add dressing and toss well.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 95 80% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 147mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 29% Vitamin C 29%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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