Macadamia nuts garnish this crisp, bright Asian-flavoured slaw. If you don't have any sweet Asian chili sauce, use 1/2 tsp (2 mL) hot pepper sauce mixed with 1/4 tsp (1 mL) granulated sugar.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2007
Ingredients
Dressing:
Method
Dressing: Whisk together oil, vinegar, lime juice, ginger, chili sauce and salt ; set aside.Thinly slice Napa and red cabbage; place in large bowl. Julienne carrots, green onions, pear and red pepper into matchstick-size pieces; add to bowl. Pour dressing over top; toss to coat. (Make-ahead: Cover and refrigerate for up to 6 hours.)
Sprinkle with macadamia nuts and mint.
Nutritional facts Per serving: about
- Sodium 93 mg
- Protein 2 g
- Calories 156.0
- Total fat 14 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
%RDI
- Iron 6.0
- Folate 19.0
- Calcium 5.0
- Vitamin A 23.0
- Vitamin C 70.0
