Asian Slaw Thursday, June 6, 2013


6 cups shredded Chinese cabbage (Sometimes called celery cabbage or even sometimes called Napa cabbage
1 medium bell pepper, cut into thin strips
2 to 3 green onion, chopped (optional)
3 TBSP olive oil
1 TBSP reduced sodium soy sauce
2 TBSP rice vinegar
2 TBSP sugar (or Splenda)
salt and black pepper to taste


Toss vegetables to mix. Whisk together the oil, soy sauce, vinegar, salt, pepper and sugar. Pour over cabbage mixture and toss to coat. This may be served immediately or will hold refrigerated a few hours.

Note: A fun little variation on this is to prepare the salad just as described above. Before adding dressing, crush a package of ramen noodles and toss with the greens. Discard the “flavor packet”, it is mostly salt. Proceed to add the salad dressing and proceed as above. If you choose to do this, I would cover and refrigerate the salad at least an hour before serving it.


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