Recipe from Family Circle
1/2 cup sliced almonds
1 small head nappa cabbage (about 2 pounds), rinsed, loose leaves dicarded
1 cup shredded carrots
1 cup loosley packed basil leaves, rinsed and sliced into thin ribbons
8 ounces sugar snap peas, trimmed
1/3 cup rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
1/4 teaspoon salt
1/4 cup vegetable oil
Place almonds in a small nonstick skillet. Toast over medium-high heat for 4 minutes, shaking pan, until lightly browned. Remove from heat; set aside.
Trim cabbage. Cut lengthwise into quarters, then crosswise into thin shreds; put in a large bowl. Add carrots, basil and peas. Toss to combine.
Per Serving: cal. (kcal) 158, Fat, total (g) 11, chol. (mg) 0, sat. fat (g) 1, carb. (g) 9, fiber (g) 3, pro. (g) 4, sodium (mg) 123, Percent Daily Values are based on a 2,000 calorie diet
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