Singapore Slaw

 BH&G Farmer’s Market Cookbook


3 c. shredded cabbage (and carrot if desired)

½ of a medium green, red, or yellow sweet pepper, cut into julienne strips ( ½ c.)

1 ½ c. jicama cut into strips (how about leftover kohlrabi?)

1 small red onion, thinly sliced and separated into rings

1 orange, peeled and sectioned

2 T. snipped fresh cilantro





2 T. peanut oil or salad oil

1 tsp. toasted sesame oil

4 tsp. rice vinegar

1 tsp. soy sauce

1 T. sugar

¼ tsp. dry mustard

1 tsp. toasted sesame seed (optional)

¼ c. peanuts


In a large mixing bowl, combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro.  Cover and chill up to 4 hours.  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; pour over salad.  Toss lightly to coat.  Sprinkle with peanuts.