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Sichuan coleslaw

5-inch piece daikon radish, peeled
4 cups shredded Napa cabbage
1 cup shredded carrots
1 cup chopped green onions, green and white parts
1 cup lightly packed cilantro leaves, coarsely chopped
1 tablespoon sesame seeds
1 tablespoon rice vinegar
2 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
1 teaspoon ground black pepper
1 teaspoon toasted sesame oil

1. Cut the daikon crosswise into thin slices. Stack the slices and cut them crosswise into thin matchsticks. Place the radish in a large mixing bowl. Add the cabbage, carrots, green onion, cilantro and sesame seeds.
2. In a small bowl, whisk together the vinegar, soy sauce, ginger and pepper. Blend in the sesame oil. Pour the dressing over the slaw and toss to combine.
3. Cover the slaw and refrigerate for 30 minutes to 24 hours, to allow the flavors to meld before serving.

Makes 4 servings.

Nutrition data per serving:
   Calories: 67
   Total fat: 3 g
   Saturated fat: less than 1 g
   Sodium: 338 mg
   Total carbohydrate: 9 g
   Dietary fiber: 3 g
   Sugars: 3 g
   Protein: 3 g

Reprinted on February 28, 2007, courtesy of the American Institute for Cancer Research. For more information, please visit http://www.aicr.org.