This versatile Asian-flavored slaw can be as mild or as spicy as you like. Use it as a salad, or add chicken and serve over rice for a main dish (recipe on page 65).
Recipe information
Yield
serves 6, 1 cup per serving
Ingredients
Preparation
Step 1
Put the cabbage in a large serving bowl. Set aside.
Step 2
In a medium skillet, heat the oil over medium-high heat. Cook the sesame seeds for 1 minute, or until they begin to brown, stirring constantly with a long-handled spoon (be careful—sesame seeds will “spit”).
Step 3
Stir in the green onions and garlic. Cook for 1 minute, or until aromatic, stirring frequently.
Step 4
Stir in the broth, vinegar, soy sauce, and red pepper flakes. Boil for 1 to 2 minutes, or until the liquid is reduced to about 3 tablespoons. Pour over the cabbage. Toss to blend. Drizzle with the hot-pepper sauce.
Warm Napa Slaw with Chicken
Step 5
Prepare 2/3 cup uncooked brown rice using the package directions, omitting the salt and margarine. Meanwhile, cut 2 boneless, skinless chicken breast halves (about 4 ounces each) into slivers. Add them to the skillet after browning the sesame seeds and cooking the green onions and garlic as directed. Cook for 2 minutes, stirring constantly. Stir in the broth, vinegar, soy sauce, and red pepper flakes and simmer for 2 to 3 minutes, or until the chicken is no longer pink in the center, stirring occasionally. Pour over the cabbage and toss. Serve over the rice.
Cook’s Tip on Chinese Cabbage
Step 6
There are many kinds of Chinese cabbage, and they seem to have multiple names. Don’t worry. You can use Chinese cabbages interchangeably. They are usually milder than hard-headed green cabbage, but even that, and savoy cabbage, can be used in this recipe.
Step 7
Napa cabbage has pale, crinkly green leaves. It’s easy to prepare: Stack the leaves and thinly slice, starting at the tip end and working back toward the root end. The closer you get to that end, the narrower you should cut the cabbage. Then you won’t have large bites of tough stem.
nutrition information
Step 8
(Per Serving)
Step 9
Calories: 67
Step 10
Total Fat: 4.0g
Step 11
Saturated: 0.5g
Step 12
Trans: 0.0g
Step 13
Polyunsaturated: 1.5g
Step 14
Monounsaturated: 2.0g
Step 15
Cholesterol: 0mg
Step 16
Sodium: 46mg
Step 17
Carbohydrates: 5g
Step 18
Fiber: 2g
Step 19
Sugars: 2g
Step 20
Protein: 2g
Step 21
Dietary Exchanges
Step 22
1 Vegetable
Step 23
1 Fat
Warm Napa Slaw with Chicken
Step 24
(Per Serving)
Step 25
Calories: 212
Step 26
Total Fat: 5.5g
Step 27
Saturated: 0.5g
Step 28
Trans: 0.0g
Step 29
Polyunsaturated: 2.0g
Step 30
Monounsaturated: 3.0g
Step 31
Cholesterol: 26mg
Step 32
Sodium: 85mg
Step 33
Carbohydrates: 24g
Step 34
Fiber: 3g
Step 35
Sugars: 2g
Step 36
Protein: 14g
Step 37
Dietary Exchanges
Step 38
1 1/2 Starch
Step 39
1 Vegetable
Step 40
1 1/2 Very Lean Meat
Step 41
1 Fat
