 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This salad was a hit the first time I prepared it and continues to be so. It's soooo simple to toss together at the last minute. We enjoy it with grilled salmon. Ingredients:
3 cups shredded napa cabbage |
1 large orange, peeled and sectioned |
1 cup chunked, bite size jicima |
dressing |
2 tbs. canola oil |
2 tbs. rice wine vinegar |
2 tsp sugar |
3/4 tsp. low sodium soy sauce |
1 tbs. toasted walnuts (i've also used candied walnuts) |
Directions:
1. Combine the first 3 ingredients in a medium sized serving bowl.
2. Whisk together the oil, vinegar, sugar and soy sauce. Pour dressing over the salad and allow to stand at room temperature for about 30 minutes. Top individual servings with toasted walnuts.
|
|