Napa Cabbage Salad

The Good News This Asian-inspired recipe from Brian Talley's friend Sarah Matthews is rich in cancer-fighting antioxidants.


Slideshow:  More Healthy Asian Recipes


  • Total Time:
  • Servings: 4
KEY: Fall, Summer, Well-Being, Barbecue/Cookout, Asian, Appetizers/starters, Salads, Side Dishes, Basic/Easy, Fast, Healthy, Vegetarian, Dinner

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  • 1/2 cup slivered almonds
  • 3 tablespoons vegetable oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 1 pound napa cabbage, chopped
  • 2 scallions, thinly sliced
  • 1/4 cup chopped cilantro
  • Freshly ground pepper

How to make this recipe

  1. Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.
  2. In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.


One Serving 211 cal, 18 gm fat, 2.0 gm sat fat, 10 gm carb, 5 gm fiber.

Contributed By Photo © Reed Davis Published October 2006

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