- Prep Time
- 15 mins
- Total Time
- 20 mins
- Serves
- 6
Ingredients
- 2 tbsp
- rice vinegar
- 30 mL
- 2 tbsp
- soy sauce
- 30 mL
- 2 tbsp
- vegetable oil
- 30 mL
- 1 tbsp
- honey
- 15 mL
- 1 tsp
- hot Asian-style chili sauce
- 5 mL
- 1 tsp
- sesame oil
- 5 mL
- 3 cups
- thinly sliced nappa cabbage (also called Chinese cabbage)
- 750 mL
- 2 cups
- bean sprouts
- 500 mL
- 2 cups
- snow peas, halved and blanched
- 500 mL/about 24
- 1
- small carrot, coarsely grated
- 1
- small red pepper, seeded and thinly sliced
- 3
- green onions, finely chopped
Method
- Step 1
- In 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
- To blanch snow peas, plunge them into boiling water for 30 sec. Cool in cold water and drain well.
- Use regular green cabbage instead of nappa variety, if you prefer a crunchier texture.
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