3 cups shredded napa cabbage
1 1/2 cups shredded carrot
1 cup fresh mung bean sprouts
1/2 (15-ounce) can bamboo shoots, drained
1 tablespoon sesame seeds
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons vegetable oil
2 tablespoons rice-wine vinegar


In a large bowl, toss together napa cabbage, carrot, bean sprouts, and bamboo shoots. In a medium bowl, whisk together sesame seeds, sugar, salt, pepper, oil and vinegar. Pour over salad, and toss well.

Recipe Courtesy of Freida's, The Specialty Produce People.

This is a great low-calorie salad accompaniment for chicken, fish, or burgers. For a delicious Chinese chicken salad, add 3 cups cooked, shredded chicken breast to salad.

Asian Cole Slaw
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