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Oriental Cabbage Slaw Recipe
|Edible pod peas/One 10 ounce package frozen edible-pod peas, thawed||1⁄2 Pound, ends and strings removed (Use Fresh)|
|Chinese cabbage head||1 1⁄4 Pound, coarsely shredded (1 Small Head Napa)|
|Radishes||1 Bunch (100 gm), thinly sliced|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Canned sliced bamboo shoots||8 1⁄2 Ounce, drained (1 Can)|
|Slivered almonds||2⁄3 Cup (10.67 tbs)|
|Sweet soy dressing||4 Tablespoon|
Serving size: Complete recipe
Calories 864 Calories from Fat 324
% Daily Value*
Total Fat 39 g59.6%
Saturated Fat 3.3 g16.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2602.8 mg108.4%
Total Carbohydrates 105 g34.9%
Dietary Fiber 32.2 g128.9%
Sugars 57 g
Protein 45 g89.2%
Vitamin A 570.6% Vitamin C 632.5%
Calcium 90.8% Iron 68.6%
*Based on a 2000 Calorie diet
Place in a salad bowl with cabbage, radishes, onion, and bamboo shoots; cover and refrigerate, if made ahead.
Spread almonds in a shallow pan and toast in a 350° oven until lightly browned (about 8 minutes); set aside.
Prepare dressing, add to cabbage mixture, and toss well.
Garnish with toasted almonds.