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Napa Cabbage Slaw

Posted By Allergic Living On 2011/04/01 @ 12:47 pm In DFCF,Eggs,Fish,GF Lunches,Lunches,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Peanut,Salads,Salads,Salads,Sesame,Shellfish,Soy,Spring,Sulphites,Summer,Tree Nuts,Wheat | No Comments

Napa Cabbage Slaw [1]Serves 6 to 8 as a aside
Free of: All top allergens and gluten-free

Ingredients

  • 1 napa cabbage
  • 1 English cucumber
  • 1 jicama (Possible substitute: Asian pear)
  • 1 red pepper
  • 1 yellow pepper
  • 1 mango

Dressing

  • 1/2 cup (125 mL) olive oil
  • 4 tbsp (60 mL) fresh lemon juice
  • 4 tbsp (60 mL) rice wine vinegar
  • 2 tbsp (30 mL) sesame oil (Optional)
  • Salt and pepper to taste
  • Whisk together until combined.

Method

  1. Remove outer layers of cabbage and discard. Halve and slice thinly.
  2. Peel jicama and mango and cut into thin strips.
  3. Cut cucumber and peppers into thin strips.
  4. Combine all ingredients in a large bowl.
  5. Pour dressing over salad, toss and serve.

First published in Allergic Living magazine.
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