Simply Summer Slaw

Recipe created by Greg Sanders, Mizkan employee


Zesty Dressing
6 Tbsp. extra virgin olive oil
6 Tbsp. NAKANO Seasoned Rice Vinegar—Roasted Garlic or Original
2 Tbsp. HOLLAND HOUSE Red Cooking Wine
1 Tbsp. fresh lime juice
1/4 to 1/2 tsp. red chili flakes
1 tsp. brown sugar
1 tsp. pepper
1/2 tsp. ground cumin
1/2 tsp. salt

4 cups shredded Napa cabbage
1-1/2 cups peeled, julienned jicama
1 cup peeled, julienned carrots
1 cup julienned zucchini
1/2 cup julienned red bell pepper
1/2 cup thinly sliced red onion
1 Tbsp. chopped cilantro


Combine dressing ingredients and stir well. To shred cabbage, start at the top of the head and use a sharp knife to thinly slice across the leaves. Place in a large salad bowl with remaining ingredients. Toss with desired amount of dressing. Cover and refrigerate until ready to serve. Use any remaining dressing for other salads. 

Makes 8 servings.


Per serving: 140 calories, 1g protein, 11g carb, 10g fat (1.5g sat. fat), 0mg chol, 370mg sodium, 2g fiber

Simply Summer Slaw
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