We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Crunchy Asian Slaw

Rice vinegar and soy sauce make a speedy dressing for crunchy salad made with cabbage, bell pepper, cucumber and snow pea pods - delicious Asian-style side dish ready in 20 minutes.

(0)
(0)
Save and Share
  • prep time 20 min
  • total time 20 min
  • ingredients 10
  • servings 12
 

Ingredients

Dressing

1
tablespoon sugar
1
tablespoon finely chopped gingerroot
1
garlic clove, minced
2
tablespoons olive oil
2
tablespoons rice vinegar
1
tablespoon soy sauce

Salad

4
cups thinly sliced Chinese (napa) cabbage
1
cup halved fresh snow pea pods (about 4 oz.)
1/2
medium cucumber, quartered lengthwise, sliced
1/2
medium red bell pepper, coarsely chopped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine all dressing ingredients; blend well.
  • 2 In large serving bowl, combine all salad ingredients; mix well. Just before serving, pour dressing over salad; toss gently to coat.
  • 1 In small bowl, combine all dressing ingredients; blend well.
  • 2 In large serving bowl, combine all salad ingredients; mix well. Just before serving, pour dressing over salad; toss gently to coat.

EXPERT TIPS

toggle

Expert Tips

To thinly slice Chinese cabbage, wash it and place on a cutting board. Beginning at the green end, use a sharp knife to cut across the head, producing thin shreds.

To give cucumber slices a decorative scalloped edge, start with a whole, unpeeled cucumber. Use the tines of a fork to make lengthwise ridges from end to end of cucumber. Rotate the cucumber and keep marking it until the entire peel is scored. Cut and slice scored cucumber.

Assemble salad ingredients in serving bowl; cover with a damp paper towel and plastic wrap. Place dressing in jar with tight-fitting lid. Refrigerate salad and dressing separately. Just before serving, toss salad with dressing.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
35
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
105mg
105%;
Total Carbohydrate
3g
3%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
40%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.