Pillsbury Recommends:

Crunchy Asian Slaw

Prep 20 min
Total 20 min
Ingredients 10
Servings 12

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.

By Pillsbury Kitchens

Updated February 7, 2011

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

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.

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.