- Serves: 10
1 small head napa cabbage, thinly sliced (about 2 pounds)
2 medium carrots, coarsely grated
2 medium green onions (white and green parts), thinly sliced on diagonal
1 medium red bell pepper, thinly sliced
2 tablespoons low-salt soy sauce
2 tablespoons plain rice vinegar
1 tablespoon finely grated peeled gingerroot or 1 teaspoon ground ginger
2 teaspoons toasted sesame, canola, or corn oil
1 medium garlic clove, finely chopped
1/4 teaspoon crushed red pepper flakes
In a small bowl, stir together the dressing ingredients. Pour over the slaw. Toss well. Serve at room temperature or cover and refrigerate until needed, tossing again just before serving.
Cook’s Tip: Napa, or Chinese, cabbage has long, crinkly, cream-colored leaves with pale green tips. It’s delicious in salads, soups, and stir-fries. You can store napa cabbage in the vegetable bin of your refrigerator for up to five days.
Time-Saver: Use a food processor for the slicing and grating. The salad won’t be as pretty, but the preparation will be fast.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 1 g
- Polyunsaturated Fat
- .5 g
- Monounsaturated Fat
- .5 g
- 102 mg
- 5 g
- 2 g
- 3 g
- 2 g
This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.