Please consult the OU's guidelines for checking fruits and vegetables.

Blood Orange Asian Slaw (pareve)

Eileen Goltz | Pareve


2 cups Napa Cabbage shredded
1 cup snow peas cut into 1 inch slivers
1 cup Daikon peeled and julienned 1/8 inch thick
1 cup fresh bean sprouts or (water-pack) rinsed and drained
1 cup carrots, shredded
1/2 cup red bell pepper diced 1/4 inch
1/2 cup roasted peanuts salted (you can use honey roasted)

1 1/2 tablespoons ginger, minced
1 1/2 tablespoons sesame oil
1/4 cup soy sauce
3 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 1/2 tablespoons lime Juice
1/2 teaspoon garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper


Make the vinaigrette ahead of time and let it cool. In a large salad bowl combine the cabbage, snow peas, daikon, bean sprouts carrots and red pepper. Mix to combine and add the Vinaigrette. Toss gently and add the peanuts just before serving peanuts and toss just before serving.