Feature Recipe - Janet and Greta Podleski

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Feature Recipe - Janet and Greta Podleski
RECIPE | MARCH 2015
Crunchy Asian Slaw
Lots of texture and beautiful colors make
this delicious salad a feast for your eyes
AND your taste buds!
Salad
4
cups (packed) chopped Napa cabbage
(See Cooking Tip)
1½ cups grated or finely sliced red cabbage
1½ cups grated carrots
1
cup finely diced red bell pepper
1
cup julienned snow peas or sugar
snap peas
½ cup chopped green onions
½ cup chopped peanuts, almonds
or cashews
¼ cup chopped fresh cilantro
Dressing
¼
2
2
2
2
1
1
cup hoisin sauce
tbsp sunflower or peanut oil
tbsp dark sesame oil
tbsp freshly squeezed lime juice
tbsp rice vinegar
tbsp grated fresh gingerroot
tsp minced garlic
Pinch crushed red pepper flakes
(or a few drops hot sauce)
Salt and freshly ground black pepper
to taste
• Combine all salad ingredients in a large bowl
and mix well.
• Whisk together all dressing ingredients in a
small bowl or measuring cup. Pour over
salad. Mix well using tongs. Make sure salad
is evenly coated with dressing. You can
serve it immediately or cover and refrigerate
until serving time. (Give the salad a good toss
before serving if it’s been sitting in the fridge.)
Feature Recipe
Cooking Tip:
Contrary to its name, Napa cabbage originated in
China, not California! Often labelled "Chinese
Cabbage" at the grocery store, it can be used in any
recipe instead of regular cabbage. Peel off and discard
the thickest, toughest outer leaves and remove the
white core before slicing. Store unsliced cabbage in
the crisper drawer of your fridge for one week.
Makes 8 side-dish servings
Per serving: 142 calories, 10 g total fat (1.4 g saturated fat), 3 g protein,
11 g carbohydrate, 3 g fiber, 0 mg cholesterol, 155 mg sodium