Crunchy Napa Cabbage Asian Slaw with Sugar Snap Peas, Radishes, Almonds (and Cilantro)
- 1 small head Napa cabbage, thinly sliced then coarsely chopped (about 3-4 cups shredded cabbage)
- 1 C thinly and diagonally-sliced sugar snap peas
- 1 C radishes, sliced into half-moon shapes
- 1/2 cup sliced green onion
- 1/2 - 3/4 cup chopped cilantro (optional, but if you're a cilantro fan I would use it)
- 1/2 cup sliced almonds, toasted
- 1 T white wine vinegar
- 1 T Splenda, Stevia in the Raw, or sugar (use Splenda or Stevia for The South Beach Diet)
- 1 tsp. soy sauce
- 1/2 tsp. crushed garlic puree
- 1/4 tsp. Asian sesame oil
- 1/4 tsp. ground ginger puree
- 1/4 tsp. (or more) Sriracha sauce
- 1/3 cup mayo or light mayo
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Almonds, toasted (1/2 cup)
- Cilantro (1/2 cup)
- Garlic puree (1/2 tsp.)
- Ginger puree, ground (1/4 tsp.)
- Green onion (1/2 cup)
- Napa cabbage (1 small head)
- Radishes (1 C)
- Thinly and diagonally-sliced sugar snap peas (1 C)
- Condiments
- Mayo or light mayo (1/3 cup)
Soy sauce (1 tsp.)- Sriracha sauce (1/4 tsp.)
- White wine vinegar (1 T)
- Cooking & Baking
- Sesame oil, Asian (1/4 tsp.)
- Splenda (1 T)
Preparation
Read recipe preparation on kalynskitchen.com
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Published January 23, 2013 (4 weeks ago).
43 people saved this recipe.
