Asian Cabbage Slaw in Spring Roll Wrappers
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 83
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 2
- Cholesterol
- 1
- Sodium
- 338
Ingredients
2 Tbs. mayonnaise
2 Tbs. Balsamic vinegar
1 Tbs. Asian sesame oil
1 tsp. honey
1/2 small bunch cilantro, stems removed
1 medium head Napa cabbage, shredded, about 2 cups
2 carrots, grated
1 mango, peeled, pitted and cut into thin strips
1 mango, peeled, pitted and cut into thin strips
coarse salt and freshly ground black pepper
1 Tbs. sesame seeds, toasted, optional
spring roll wrappers
Directions
- Using a large bowl, whisk together mayonnaise, vinegar, oil and honey. Pulse cilantro a few times to coarsely chop. Process cabbage and carrot using fine shredder wheel. Turn processed mixture into a bowl and add dressing, mango and sesame seeds. Toss to coat.
- Pour hot water into a flat plate. Dunk single spring roll wrap in water to soften, continue until all wrappers are softened and lay on counter, using two wraps for each roll. Put 1/3 cup cabbage slaw on each set of wrappers. Roll wrapper tight, folding in ends as you go and then cut on an angle. Place on bed of cabbage for presentation.