Asian Cabbage Salad
Asian Cabbage Salad
Serves 4 | Serving Size: 1 cup
Total Time: 15 min | Prep: 15 min | Cook: 0 min
Total Time: 15 min | Prep: 15 min | Cook: 0 min
This tasty salad is sure to be a favorite. It goes especially well with barbecued dishes, stir-frys, and veggie burgers.
Ingredients:
1 tablespoon vegetable oil
1 teaspoon sesame oil
3 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon soy sauce
pinch cayenne pepper
3 cups shredded cabbage
1 cup shredded bok choy
1 cup cooked snow peas
1/4 cup sliced green onion
1 carrot, sliced thin
Directions:
Combine first 5 ingredients in medium mixing bowl and mix well. This is your dressing. Add the rest of the ingredients and mix well. Cover and refrigerate until ready to serve, up to 24 hours.
Combine first 5 ingredients in medium mixing bowl and mix well. This is your dressing. Add the rest of the ingredients and mix well. Cover and refrigerate until ready to serve, up to 24 hours.
Chef’s Tips:
If you don’t have rice vinegar, try apple cider vinegar for a mild kick.
If you don’t have rice vinegar, try apple cider vinegar for a mild kick.
Print recipe – foodandhealth.com-Asian Cabbage Salad
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Recent Posts
- Tips for Meal Planning on a Budget
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- Never Too Late to Start Eating Healthier
- The Actual Benefit of Diet vs. Drugs
- Why Is Meat a Risk Factor for Diabetes?
Recent Comments
- Cathy Bowers on The 3,500 Calorie per Pound Rule Is Wrong
- Jack on The 3,500 Calorie per Pound Rule Is Wrong
- Cathy Bowers on Top 5 Herbs and Spices
- Jeannine Bennett on Top 5 Herbs and Spices
- Health Benefits of Herbs on One of my “FAVORITE” snacks!
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