Singapore Slaw
Recipe from Better Homes and Gardens

Sweet peppers and oranges color this tangy slaw, which is tossed with a sesame dressing. Double this recipe for a potluck salad.


Singapore Slaw

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Servings: Makes 6 to 8 servings.
Total Time: 20 mins
Related Categories: Asian Coleslaw, Cabbage, Low Calorie, Low Sodium, Quick and Easy

 
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Ingredients
  • 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
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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
Per serving: 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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