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Sesame Soy Napa Cabbage Slaw

  • Prep 30 min
  • Total 30 min
  • Servings 8

This delicious Asian-inspired slaw is good on the first day, but even better the next day. Eat within 5 days. MORE + LESS -

Scaron
August 4, 2016

Ingredients

1
head Napa cabbage
2
carrots, peeled and grated
1
summer squash, grated
1
cucumber, grated
1/2
cup seasoned rice vinegar
1
tbsp dark sesame oil
1
tsp ground ginger
1
tsp garlic powder
1/4
cup soy sauce

Steps

Hide Images
  • 1
    Slice the Napa cabbage into 1/4 inch slices, then cut in half. Wash well (a salad spinning device works great for this).
  • 2
    Add the Napa cabbage, carrots, summer squash and cucumber to a large bowl and toss to combine.
  • 3
    In a smaller bowl, whisk together the rice vinegar, sesame oil, ground ginger, garlic powder and soy sauce.
  • 4
    Pour the dressing over the cabbage mixture and toss well. Let sit for 30 minutes or more before serving.
  • 5
    This salad is best on day two and beyond. Store in an airtight container in the refrigerator for up to five days.
 

Nutrition Information

No nutrition information available for this recipe

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