2007 Asian Cabbage Slaw

By boandozzy

3/4 cup equals 132 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 48 mg sodium, 13 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fruit. Originally published as Asian Cabbage Slaw in Light & Tasty April/May 2006, p57

Ingredients

• 3 cups Chinese or napa cabbage
• 1 large navel orange
• 1 cup julienned peeled jicama
• 1/4 cup chopped watercress
• 2 tablespoons vegetable oil
• 2 tablespoons rice vinegar
• 2 teaspoons sugar
• 3/4 teaspoon grated fresh gingerroot
• 3/4 teaspoon reduced-sodium soy sauce
• Dash pepper
• 1 tablespoon chopped walnuts

Preparation

Step 1

In a large bowl, combine the cabbage, orange, jicama and watercress. In a small bowl, whisk the oil, vinegar, sugar, ginger, soy sauce and pepper. Pour over cabbage mixture and toss to coat. Sprinkle with walnuts.
Yield: 4 servings.