This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Asian Cabbage Salad
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- #28108
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1 tablespoon vegetable oil
1 teaspoon sesame oil
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon soy sauce
1 pinch cayenne pepper
3 cups shredded cabbage
1 cup shredded bok choy
1 cup cooked snow peas
1/4 cup sliced green onion
1 carrot, peeled and sliced thin
directions
In a large bowl, whisk together the vegetable oil, sesame oil, rice vinegar, sugar, soy sauce, and cayenne.
Stir the cabbage, bok choy, snow peas, green onion, and carrot into the dressing mixture, tossing the vegetables to coat them in the dressing.
Cover the bowl and refrigerate for at least an hour or until ready to serve (up to 24 hours). Stir well before serving.
nutrition data
90 calories, 5 grams fat, 11 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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reviews & comments
November 4, 2013
I use Splenda in this instead of real sugar. Makes a great salad and it keeps in the fridge for a couple of days so I make it for my lunches.
May 8, 2011
I loved this salad! I added cilantro in place of onion and left the snow peas raw... so yummy!
May 9, 2009
I added avocato to it and it gave it a KICK!! Try it.