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Singapore Slaw
Ingredients
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3
cups shredded cabbage or 1/2 of a 16-ounce bag shredded cabbage with carrot
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1 1/2
cups jicama cut into strips
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1
orange, peeled and sectioned
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1/2
medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
-
1
small red onion, thinly sliced and separated into rings
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2
tablespoons snipped fresh cilantro
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2
tablespoons peanut oil or salad oil
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4
teaspoons rice vinegar
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1
tablespoon sugar
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1
teaspoon toasted sesame seed (optional)
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1
teaspoon toasted sesame oil
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1
teaspoon soy sauce
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1/4
teaspoon dry mustard
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1/4
cup peanuts
Directions
1. In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.
2. For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted sesame oil, soy sauce, and dry mustard. Cover and shake well. Chill up to 4 hours.
3. To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts. Makes 6 to 8 servings.
From the Test Kitchen
- Make Ahead Tip Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.
Nutrition Facts
(Singapore Slaw)
- Servings Per Recipe 6,
- Calories 125,
- Protein (gm) 3,
- Carbohydrate (gm) 12,
- Fat, total (gm) 8,
- Saturated fat (gm) 1,
- Sodium (mg) 64,
- Percent Daily Values are based on a 2,000 calorie diet
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