Napa Cabbage Slaw

Napa Cabbage Slaw

Not your ordinary coleslaw, this salad will go to the head of the potluck table.

Prep Time

40

Minutes

Total Time

2:40

Hrs:Mins

Makes

21

servings

Slaw
1/2
medium head Chinese (napa) cabbage, chopped (about 8 cups)
1
large red bell pepper, coarsely chopped
1
large green bell pepper, coarsely chopped
1
small jicama, peeled, julienned (matchstick-cut) 1x1/4x1/4 inch (2 cups)
3
tablespoons sliced fresh chives
Dressing
3
tablespoons rice vinegar
3
tablespoons honey
2
tablespoons olive oil
1
teaspoon grated lemon peel
1
to 2 tablespoons fresh lemon juice
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
1
tablespoon grated gingerroot, if desired
  1. In 3-quart clear bowl, mix slaw ingredients.
  2. In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well. Pour over slaw. Stir and serve immediately, or cover and refrigerate up to 2 hours before serving.
Makes 21 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Assemble the slaw ingredients the day before, then stir in the dressing just before serving.
Tip
Use a slotted spoon to serve this tasty slaw.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 40
    • (Calories from Fat 15),
  • Total Fat 1 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 45mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 0g;
Percent Daily Value*:
    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;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.