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Prep 20min
Total20min
Ingredients10
Servings12
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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
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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.
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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.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
35
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
105mg
4%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
4%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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