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Flower Drum Salad

Featured in the Honolulu Star-Bulletin on January 5, 2006.

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Ingredients:

Flower Drum Salad

  • 1 can (11 ounces) mandarin oranges, chilled
  • 6 Chinese cabbage leaves (also known as makina, won bok, or celery cabbage)
  • 5 tablespoons vegetable oil (consider using canola oil)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon toasted sesame seed
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons sugar
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup julienned bamboo shoots
  • 3 green onions, chopped
  • 1/2 cup sliced water chestnuts
  • 1/2 bunch watercress

Directions:

  1. Drain oranges; coarsely shred Chinese cabbage.
  2. Combine oil, vinegar, sesame seed, sauces, sugar, mustard, salt, and pepper; mix thoroughly.
  3. Add bamboo shoots, onions, and water chestnuts; marinate for 1 hour.
  4. Chop watercress; add oranges and cabbage.
  5. Toss bamboo mixture with vegetables and fruit.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
160 calories, 12 g fat, 1 g saturated fat, 0 mg cholesterol, 170 mg sodium, 13 g carbohydrate, 2 g fiber, 8 g sugar, 2 g protein

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