3 cups shredded red cabbage
1/2 cup matchstick carrots
1/2 cup sliced water chestnuts, drained
1/4 cup coarsely chopped pickled sliced ginger, drained, 2 tablespoons liquid reserved
1 medium jalapeño chile, seeded, deveined, minced
1 cup sugar snap peas, julienned (about 3 oz.)
1/2 cup chopped fresh mint
1/2 cup sliced almonds, toasted*
2 tablespoons plus 2 teaspoons lemon juice
2 tablespoons Rice vinegar
1 1/2 tablespoons sugar
1 tablespoon canola oil
1/4 teaspoon salt
1. Layer cabbage, carrots, water chestnuts, ginger and jalapeño in 10-inch deep-dish glass pie pan.
2. Combine reserved 2 tablespoons pickled ginger liquid and all dressing ingredients in small jar; shake until sugar is dissolved. Pour over cabbage mixture; top with peas. (Salad can be made 1 day ahead; cover and refrigerate.) Sprinkle with mint and almonds right before serving.
8 (3/4-cup) servings
PER SERVING: 85 calories, 4.5 g total fat (.5 g saturated fat), 2 g protein, 9.5 g carbohydrate, 0 mg cholesterol, 115 mg sodium, 2 g fiber
TIP *To toast almonds, place on baking sheet; bake at 375ºF. for 4 to 6 minutes or until light golden brown.