Monday, July 21, 2014

Citrus-Asian Slaw

Another slaw recipe from Weight Watchers that is delicious and uses up our CSA veggies nicely. Yes, this is the same picture of produce from my last slaw recipe, but I promise the resulting taste is different. Bonus: this recipe also uses jalapeños AND it specifically calls for radishes (which I added in extra to the last recipe). Add some sliced chicken or cooked shrimp on top for a crunchy salad lunch!

Citrus-Asian Slaw
~Weight Watchers

  • 2 c. shredded carrots (white or orange)
  • 2 c. shredded cabbage (red or green)
  • 1 c. sliced fresh radishes (or less--use what you have!)
  • 1 c. jicama, shredded or cut into matchsticks (cucumber makes a fantastic sub)
  • 1/3 c. minced scallions or red onion (or even white!)
  • 3 T. minced leaves--this is a lot, so leave out if you're not a mint fan
  • 2 jalapeños, seeded and minced (or other hot peppers)
  • 2 T. orange marmalade
  • 4 t. rice wine vinegar
  • 2 t. toasted sesame oil
  • 2 T. sesame seeds, toasted
  1. Combine carrots through jalapeños. 
  2. Combine marmalade through seeds. Pour dressing over slaw mix.
  3. Eat right away or store up to a few hours (cabbage will soften slightly as it sits--which might make this more appealing to tentative cabbage eaters).
~Serves 4-6 as a side dish; 2-3 as a main topped with chicken/shrimp

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