Recipe information
Yield
6 Servings
Ingredients
6
cups thinly sliced savoy cabbage
1
cup coarsely grated peeled carrots
1
cup coarsely grated peeled daikon radish
1
large red bell pepper, cut into 2x1/3-inch strips (about 2 cups)
1
/2 cup chopped fresh mint
1
/2 cup chopped fresh cilantro
4
green onions, sliced
7
tablespoons seasoned rice vinegar
2
tablespoons Asian sesame oil
2
tablespoons vegetable oil
2
serrano chiles, seeded, minced
Preparation
Step 1
Combine first 7 ingredients in large bowl. Whisk vinegar, sesame oil, vegetable oil, and chiles in medium bowl. Season dressing to taste with salt and pepper. DO AHEAD Vegetables and dressing can be made 6 hours ahead. Cover separately and chill.
Step 2
Drizzle dressing over salad and toss to coat evenly. Season salad to taste with salt and pepper and serve.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 126.4 %Calories from Fat 66.7 Fat (g) 9.7 Saturated Fat (g) 1.0 Cholesterol (mg) 0 Carbohydrates (g) 10.1 Dietary Fiber (g) 4.0 Total Sugars (g) 3.1 ttt Net Carbs (g) 6.1 Protein (g) 1.8