Chinese Cabbage Salad

4 Reviews
100% would make this recipe again

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Ingredients

??? soy sauce ???
??? mayonnaise ???
??? yogurt, plain, 2% ???
??? rice vinegar ???
??? sriracha (hot chili sauce) ???
??? garlic, minced ???
??? Napa cabbage, thinly sliced ???
??? carrots, grated ???
??? green onions/scallions, thinly sliced ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? fresh cilantro, finely chopped ???

Before you start

A mandolin will make slicing the cabbage easier.

Method

  1. In a large bowl, mix the soy sauce, mayonnaise, yogurt, vinegar and sriracha sauce.
  2. Prepare the cabbage, carrots, green onions and garlic. Thinly slice the cabbage and onions, mince the garlic. Peel and grate the carrots. Add the vegetables to the bowl, add salt and pepper to taste, then toss well. Cover with some plastic wrap and chill in the refrigerator for at least 1 h.
  3. Adjust the seasoning and serve.

Observations

Keep up to 1 day in the refrigerator.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

160

Fat

12 g

18 %

Saturated 1.9 g
+ Trans 0 g

10 %

Cholesterol

10 mg

Sodium

290 mg

12 %

Carbohydrate

12 g

4 %

Fibre

3 g

12 %

Sugars

5 g

Net Carbs

9 g

Protein

3 g

Vitamin A

64 %

Vitamin C

64 %

Calcium

13 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Vitamin A, Vitamin C, Vitamin K
Good source of  :
Manganese, Potassium, Vitamin B6
Source of  :
Calcium, Fibre, Iron, Magnesium, Niacin, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Zinc
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Milk and Alternatives 0
Fats 2
More info
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Reviews

4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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