- In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.
- 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.
- To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts. Makes 6 to 8 servings.
From the Test Kitchen
Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.
Nutrition Facts (Singapore Slaw)
- Per serving:
- 125 kcal cal.,
- 8 g fat
- (1 g sat. fat,
- 64 mg sodium,
- 12 g carb.,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet