Sesame Soy Napa Cabbage Slaw
The recipe Sesame Soy Napa Cabbage Slaw can be made in approximately 40 minutes. For 78 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This side dish has 57 calories, 3g of protein, and 2g of fat per serving. This recipe serves 8. This recipe from Sarahs Cucina Bella has 6 fans. Head to the store and pick up soy sauce, ground ginger, garlic powder, and a few other things to make it today. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a tremendous spoonacular score of 90%. Soy-ginger Grilled Salmon And Napa Sesame Slaw, Napa Cabbage Slaw, and Napa Cabbage Slaw are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 carrots, peeled and grated
1 cucumber, grated
1 tbsp dark sesame oil
1 tsp garlic powder
1 tsp ground ginger
1 head Napa cabbage
1/2 cup seasoned rice vinegar.jpg)
1/4 cup soy sauce
1 summer squash, grated
Equipment:
whisk
bowl
Cooking instruction summary:
Slice the Napa cabbage into 1/4 inch slices, then cut in half. Wash well (a salad spinning device works great for this).Add the Napa cabbage, carrots, summer squash and cucumber to a large bowl and toss to combine.In a smaller bowl, whisk together the rice vinegar, sesame oil, ground ginger, garlic powder and soy sauce.Pour the dressing over the cabbage mixture and toss well. Let sit for 30 minutes or more before serving.This salad is best on day two and beyond. Store in an airtight container in the refrigerator for up to five days.
Step by step:
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.In a smaller bowl, whisk together the rice vinegar, sesame oil, ground ginger, garlic powder and soy sauce.
3. Pour the dressing over the cabbage mixture and toss well.
4. Let sit for 30 minutes or more before serving.This salad is best on day two and beyond. Store in an airtight container in the refrigerator for up to five days.
Nutrition Information:
covered percent of daily need
