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Simple Sesame Slaw

Shredded Chinese cabbage, jicama, bell pepper and carrot bring sensational color, texture and flavor to the table!

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( 7 Ratings)

7 Ratings

5 Stars 71%

4 Stars 14%

3 Stars

2 Stars 14%

1 Stars

Member Reviews ( 2 )

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Prep Time 10 min
Total Time 10 min
Servings 4

Ingredients

Sesame Dressing

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

Coleslaw

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

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Directions

1 In tightly covered container, shake all dressing ingredients.
2 In large bowl, toss all coleslaw ingredients with dressing.

EXPERT TIPS

Expert Tips

Napa—or Chinese—cabbage is also called “hakusai,” “celery cabbage,” “wong bok” and “Peking cabbage.”

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.

If you need to pass on making the dressing, go ahead and use 1/3 cup of a purchased sesame dressing instead.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 45
Calories from Fat: 15),

% Daily Value

Total Fat: 2g; 2%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 170mg; 170%;
Total Carbohydrate: 7g; 7%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 35%;
Calcium: 4%;
Iron: 2%;

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.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 3/6/2011 5:15:27 PM REPORT ABUSE Michelle_E_Suss01 said:

Rating:

This recipe is wonderful with any oriental dish! I did make one change, though. I do not know what jicamma is and could not find it. i substitudeted frozen peas. I just took out the desired amount that the recipe requires straight from the bag (frozen) and made the remainder with a wonderful result! My husband is so picky! everything he sees that he has never tried before, he calls "wierd food!" But, he loved this recipe! That is why I am making it again!!!

This reply was: Helpful Inspiring

Posted 8/28/2010 10:27:50 AM REPORT ABUSE dkvietzke said:

Rating:

I like using the jicama - it definitely adds sweetness and crunch. However, I found the dressing to be too heavy - especially the strong sesame oil. It needed a little more sweetness or something.

This reply was: Helpful Inspiring