My F&W
quick save (...)
Napa Cabbage Salad
© Reed Davis

Napa Cabbage Salad

  • TOTAL TIME: 15 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • HEALTHY
  • VEGETARIAN

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

  1. 1/2 cup slivered almonds
  2. 3 tablespoons vegetable oil
  3. 2 tablespoons rice vinegar
  4. 1 tablespoon soy sauce
  5. 1/2 teaspoon sugar
  6. 1 pound napa cabbage, chopped
  7. 2 scallions, thinly sliced
  8. 1/4 cup chopped cilantro
  9. Freshly ground pepper
  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.
Notes One Serving 211 cal, 18 gm fat, 2.0 gm sat fat, 10 gm carb, 5 gm fiber.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(5)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.