Ingredients
3 cups Chinese or napa cabbage1 large navel orange, peeled and sectioned1 cup julienned peeled jicama1/4 cup chopped watercress2 tablespoons vegetable oil2 tablespoons rice vinegar2 teaspoons sugar3/4 teaspoon grated fresh gingerroot3/4 teaspoon reduced-sodium soy sauceDash pepper1 tablespoon chopped walnuts
Preparation
In a large bowl, combine the cabbage, orange, jicama and watercress. In a small bowl, whisk the oil, vinegar, sugar, ginger, soy sauce and pepper. Pour over cabbage mixture and toss to coat. Sprinkle with walnuts.
