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Ingredientes
- 2 c. Finely shredded napa
- Â Â (Chinese) cabbage (8 Ounces)
- 1/4 c. Minced jicama
- Â Â Or possibly minced water chestnuts
- 1/4 c. Minced green bell pepper
- 1/4 c. Coarsely shredded carrot
- 3 Tbsp. Rice vinegar or possibly white
- Â Â Wine vinegar
- 2 tsp Sugar
- 2 tsp Toasted sesame seed
- 2 tsp Soy sauce
- 1 tsp Sesame oil
- 1/8 tsp Crushed red pepper
Direcciones
- Mix dressing, then toss all ingredients, at least several hrs or possibly even the day before, to let flavors meld.
- This is a lovely salad, and it keeps very well - leftovers were still good and crisp as long as a week after it was made. Chinese cabbage does not wilt. I think it is just a little better made with water chestnuts, but jicama is good, too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 4 servings | |
| Calories 44 | |
| Calories from Fat 16 | 36% |
| Total Fat 1.9g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 164mg | 7% |
| Potassium 122mg | 3% |
| Total Carbs 5.74g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.89g | 2% |
| Protein 1.22g | 2% |
