1 English cucumber (1 lb.)
\n1 C. thinly slivered red onion
\nSesame dressing (recipe follows)
\n4 C. finely shredded napa cabbage (8 oz.)
\n4 C. finely shredded red cabbage (8 oz.)
\n1\/3 C. thinly sliced green onions
\n1\/4 C. chopped fresh cilantro
\n2 T. roasted sesame seeds<\/p>\n
Rinse and thinly slice cucumber. In a bowl, mix cucumber, onion, and sesame dressing. Cover and chill at least 1 hour or up to 1 day. Up to 1 hour before serving, layer napa cabbage and red cabbage in a large bowl (see notes above). Pour marinated cucumber mixture over the top. Sprinkle with green onions, cilantro, and sesame seeds. Just before serving, mix well.<\/p>\n
Sesame dressing: In a small bowl or 1-C. glass measure, mix 1\/2 C. rice vinegar, 2 T. sugar, 1 T. vegetable oil, 1 T. Asian (toasted) sesame oil, 3\/4 tsp. salt, and 1\/4 tsp. ground white pepper. Makes about 3\/4 C.<\/p>\n
Yield: 6 servings
\nCalories: 86
\nFat: 5.2g
\nFiber: 1.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 English cucumber (1 lb.) 1 C. thinly slivered red onion Sesame dressing (recipe follows) 4 C. finely shredded napa cabbage (8 oz.) 4 C. finely shredded red cabbage (8 oz.) 1\/3 C. thinly sliced green onions 1\/4 C. chopped fresh cilantro 2 T. roasted sesame seeds Rinse and thinly slice cucumber. In a bowl, mix cucumber, onion, and sesame dressing. Cover and chill at least 1 hour or up to 1 day. Up to 1 hour before serving, layer…<\/p>\n