PESHAWARI RECIPIES > SUMMER SLAW WITH PISTACHIO DRESSING

 ingredients 

• 2 oranges
• 1/2 seedless cucumber
• 1 red bell pepper, seeded
• 1 1/4 pounds jicama, peeled
• 1 1/4 pound (4 cups) Napa or Savoy cabbage, shredded
• 2 teaspoons grated fresh ginger
• 1 tablespoon honey
• 3 tablespoons fresh lemon juice
• 1 teaspoon wasabi paste
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• 3/4 cup salted, toasted pistachios, chopped

  directions

  1. 

  Slice skin from oranges. Slice segments from membranes over a bowl to catch juice, removing any pith; reserve juice. Cut cumber, bell pepper and jicama into small matchsticks or julienne about 2 inches in length. Gently combine julienned vegetables with cabbage and orange segments in a large bowl.

  2. 

  In a small bowl, whisk together reserved orange juice, ginger, honey, lemon juice, wasabi, salt and oil. Stir in pistachios and drizzle over salad. Makes 6 servings.

  NUTRITION INFORMATION

  Per Serving: cal. (kcal) 260, Fat, total (g) 17, sat. fat (g) 2, carb. (g) 26, fiber (g) 9, pro. (g) 6, sodium (mg) 158, Percent Daily Values are based on a 2,000 calorie diet.

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