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Ingredients
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4 cups (1 L) julienned red cabbage
1 firm mango, julienned
1/2 red pepper, julienned
1 cup (250 mL) julienned cucumber
1 cup (250 mL) bean sprouts
2 green onions, thinly sliced
12 oz (340 g) Reuven Fully Cooked Karaage (Product Code 10610), prepare according to package directions and kept warm
Lime Vinaigrette:
3 tbsp (45 mL) canola oil
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) rice wine vinegar
4 tsp (20 mL) soy sauce
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) minced fresh gingerroot
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Preparation Instructions
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Lime Vinaigrette: Whisk together oil, lime juice, vinegar, soy sauce, sugar and ginger; set aside.
In large bowl, combine cabbage, mango, red pepper, cucumber, bean sprouts and green onions; toss with reserved vinaigrette until well coated. Divide among 4 bowls; top with hot, prepared Karaage.
Tip: Add minced, seeded fresh chili pepper to vinaigrette if desired.
Serve this salad as a main dish or as an appetizer.
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Nutrition Info.
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1 serving
Calories: ........................... 530
Protein: ............................ 17 g
Fat: .................................... 33 g
Carbohydrate: ................ 41 g
Fibre: .................................. 4 g
Sugar: ............................... 19 g
Cholesterol: ................. 50 mg
Sodium: ...................... 660 mg
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