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Singapore Slaw




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




3 cups shredded cabbage or 1/2 of a 16-ounce bag shredded cabbage with carrot
1-1/2 cups jicama cut into strips
1 orange, peeled and sectioned
1/2 of a medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
1 small red onion, thinly sliced and separated into rings
2 tablespoons snipped fresh cilantro
2 tablespoons peanut oil or salad oil
4 teaspoons rice vinegar
1 tablespoon sugar
1 teaspoon toasted sesame seed (optional)
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/4 teaspoon dry mustard
1/4 cup peanuts


Recipe



1. In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.
2. For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted sesame oil, soy sauce, and dry mustard. Cover and shake well. Chill up to 4 hours.
3. To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts. Makes 6 to 8 servings.