Crunchy Asian Style Slaw

Prep Time: 15 minutes
Total Time: 20 minutes
Makes: 6

Ingredients

  1. 2 tbsp (30 mL) rice vinegar
  2. 2 tbsp (30 mL) soy sauce
  3. 2 tbsp (30 mL) vegetable oil
  4. 1 tbsp (15 mL) honey
  5. 1 tsp (5 mL) hot Asian-style chili sauce
  6. 1 tsp (5 mL) sesame oil
  7. 3 cups (750 mL) thinly sliced nappa cabbage (also called Chinese cabbage)
  8. 2 cups (500 mL) bean sprouts
  9. 2 cups (500 mL/about 24) snow peas, halved and blanched
  10. 1 small carrot, coarsely grated
  11. 1 small red pepper, seeded and thinly sliced
  12. 3 green onions, finely chopped

Method

  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.