Singapore Slaw
Sweet peppers and oranges color this tangy slaw, which is tossed with a sesame dressing. Double this recipe for a potluck salad.
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 of a medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
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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.
Make-Ahead Tip
Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.
Nutrition information
Calories 125, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 64 mg, Carbohydrate 12 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Sesame Noodle Slaw
The Oriental noodles are crunchy when you first make this cabbage salad. If you prefer softer noodles, chill the salad to give them time to absorb some of the soy-vinegar dressing.
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