Asian Cabbage Slaw
- 2 tablespoons vegetable oil
- 3 cups chinese or napa cabbage
- 1 large navel orange peeled and sectioned
- 1 cup julienned peeled jicama
- 1/4 cup chopped watercress
- 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
- Carbohydrate 4.67940704482359 g
- Cholesterol 0 mg
- Fat 6.24170183668929 g
- Fiber 0.90428220340067 g
- Protein 0.805025151215832 g
- Saturated Fat 0.444117708254423 g
- Serving Size 1 1 serving (51g)
- Sodium 605.496813501553 mg
- Sugar 3.77512484142292 g
- Trans Fat 0.189012376355671 g
- Calories 76 calories
Step-by-step
- 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.
Raw vegetable preparations demand attention to physical dimensions that the ingredient list omits entirely. Achieving the correct mouthfeel requires julienning the jicama into matchsticks measuring precisely one-eighth of an inch thick so they integrate smoothly with the shredded napa cabbage rather than dominating each bite.
Mandolines accelerate this processing phase significantly, though a sharp chef's knife paired with a stable cutting board yields equally uniform results if time permits. Whisking the dressing ingredients in a vessel too shallow causes vinegar splatters; utilize a deep glass measuring cup to keep the workspace clean while thoroughly dissolving the two teaspoons of sugar into the oil and soy sauce base.
Scaling this formulation for larger gatherings requires careful attention to the salted moisture release from the watercress and cabbage. Doubling the quantities works well, but salt the vegetables just fifteen minutes before serving to prevent the delicate watercress from wilting into an unappealing texture.
