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Asian Slaw

Blogger, Janet Roberts of Camp Janet - Culinary Fun for Everyone shares a recipe. Add something delightful to your family's Asian cuisine night! Serve this vegetable and apple salad as a side dish.

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  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 14

Ingredients

6
cups shredded Chinese (napa) cabbage
1
medium tart apple, cut into julienne (matchstick-cut) strips (about 1 1/2 cups)
1
medium bulb fennel, thinly sliced (1 cup)
3
medium green onions, sliced (3 tablespoons)
2
tablespoons chopped fresh parsley
1
cup mayonnaise or salad dressing
1
tablespoon white wine vinegar
1
tablespoon lemon juice
1
tablespoon honey
2
tablespoons soy sauce
1
teaspoon sesame oil
1
tablespoon grated gingerroot

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In large bowl, stir together cabbage, apple, fennel, onion and parsley.
  • 2 In small bowl, stir together remaining ingredients using a whisk; pour over cabbage mixture. Toss gently. Refrigerate 1 hour.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
220mg
220%;
Total Carbohydrate
5g
5%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
20%;
Calcium
4%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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