Singapore Slaw

Recipe & picture courtesy of Better Homes & Gardens

Start to Finish: 20 minutes
Makes 6 to 8 servings

• 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

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.

Make-Ahead Tip: Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.

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