Asian-style cabbage-carrot slaw
2
Points®
Temps total: 15 min • Préparation: 15 min • Cuisson: 0 min • Portions: 6 • Difficulté: Facile
This is a fun, 15-minute, colorful, crunchy cabbage slaw that features a tasty mix of carrots, radishes, and jicama. It goes great with teriyaki turkey burgers or miso-glazed fish, or mix in some grilled chicken pieces for a more substantial meal. It's so easy to put together that you'll find yourself making it over and over again. You can use more or less jalapeños depending on your heat tolerance, but we think that they nicely balance out the sweetness of the orange marmalade. The toasted sesame seeds sprinkled on the slaw at the very end provide nice texture and contrast; be sure not to skip them.
Ingrédients
Shredded carrots
2 cup(s)
Red cabbage
2 cup(s), shredded
Radishes
1 cup(s), sliced, daikon or red, shredded
Uncooked jicama
1 cup(s), shredded
Scallions
⅓ cup(s), chopped
Peppermint leaves
3 tbsp(s), fresh, minced
Jalapeño pepper
2 medium, seeded and minced
Orange marmalade
2 tbsp(s)
Red wine vinegar
4 tsp(s)
Toasted sesame oil
2 tsp(s)
Table salt
½ tsp(s), or to taste
Sesame seeds
2 tbsp(s), toasted
Instructions
1
In a large bowl, combine carrots, cabbage, radishes, jicama, scallions, mint and jalapenos.
2
In a small bowl, whisk together marmalade, vinegar, oil and salt; drizzle over slaw and toss well to combine. Sprinkle with sesame seeds just before serving. Yields about 1 cup per serving.
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