Crunchy Asian Style Slaw
Prep Time
Serves
Cooking Mode
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp honey
1 tsp hot Asian-style chili sauce
1 tsp sesame oil
3 cups thinly sliced nappa cabbage (also called Chinese cabbage)
2 cups bean sprouts
2 cups snow peas, halved and blanched
1 small carrot, coarsely grated
1 small red pepper, seeded and thinly sliced
3 green onions, finely chopped
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp honey
1 tsp hot Asian-style chili sauce
1 tsp sesame oil
3 cups thinly sliced nappa cabbage (also called Chinese cabbage)
2 cups bean sprouts
2 cups snow peas, halved and blanched
1 small carrot, coarsely grated
1 small red pepper, seeded and thinly sliced
3 green onions, finely chopped
Directions
1In large bowl, whisk together vinegar, soy sauce, vegetable oil, honey, hot chili sauce and sesame oil. Add cabbage, bean sprouts, snow peas, carrot, red pepper and green onions; toss to coat. Serve immediately.
Tips
1
- To blanch snow peas, plunge them into boiling water for 30 sec. Cool in cold water and drain well.
2
- Use regular green cabbage instead of nappa variety, if you prefer a crunchier texture.
Disclaimer
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Personal Note
Personal Note