RECIPE
© Reed Davis
Napa Cabbage Salad
- Recipe by Sarah Matthews
THE GOOD NEWS This Asian-inspired recipe from Brian Talley's friend Sarah Matthews is rich in cancer-fighting antioxidants.
- TOTAL TIME: 15 MIN
- SERVINGS: 4
- Healthy
- Vegetarian
Ingredients
- 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
Directions
- Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.
- 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.
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- From A Vintner Lives Strong
- Published October 2006
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