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| 3 | tablespoons rice vinegar or white wine vinegar |
| 2 | teaspoons sugar |
| 2 | teaspoons sesame seed, toasted |
| 2 | teaspoons soy sauce |
| 1 | teaspoon sesame oil |
| 1/8 | teaspoon crushed red pepper flakes |
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| 2 | cups finely shredded Chinese (napa) cabbage (1/2 lb) |
| 1/4 | cup chopped jicama |
| 1/4 | cup chopped green bell pepper |
| 1/4 | cup coarsely shredded carrot |
| 1. | In tightly covered container, shake all dressing ingredients. |
| 2. | In large bowl, toss all coleslaw ingredients with dressing. |
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| Napa—or Chinese—cabbage is also called “hakusai,” “celery cabbage,” “wong bok” and “Peking cabbage.” |
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| To toast sesame seed, cook in ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. |
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| If you need to pass on making the dressing, go ahead and use 1/3 cup of a purchased sesame dressing instead. |
Nutrition Information:
45 ( 15); 2g ( 0g, 0g); 0mg; 170mg; 7g ( 1g, 3g); 1g 30%; 35%; 4%; 2% 0 ; 1 ; 1/2 1/2