Asian Cabbage Salad
- In a small saucepan cook pea pods in a small amount of boiling water for 1 minute; drain. Cool slightly.
- In a large salad bowl toss together pea pods, cabbage, radicchio, baby corn, red radishes, red onion, and ginger. If desired, top with enoki mushrooms and garnish with additional red radishes.
- Shake Asian Dressing. Drizzle the dressing over salad; toss gently to coat. Makes 6 servings.
- In a screw-top jar combine rice vinegar, salad oil, chili oil, and sugar. Cover and shake well.
Nutrition Facts (Asian Cabbage Salad)
- Per serving:
- 86 kcal
- 6 g
- (1 g
- 20 mg
- 8 g
- 2 g
- 2 g