About this recipe: This coleslaw is Chinese inspired. It is made by tossing together Chinese leaves, water chestnuts, daikon, apple, carrots and pear in an orange-lime-olive oil dressing. It's delicious and it's vegan friendly!
If you can get your hands on fresh jicama, use this instead of water chestnuts. Daikon radishes can be found in Oriental speciality stores.
I like how light and healthy this salad is. For me it didn't have enough flavor so I added a lot more cilantro, lime juice and tossed in peanuts. I will make this again as a light lunch with my additions and some grilled chicken. This is a very big salad, more than 8 servings. Thank you for sharing. - 30 Jun 2009 (Review from Allrecipes US | Canada)
I loved this recipe. I omitted the radish and only had one green apple so I used two pears. Added more lime juice. Rather than grate the ingredients, I just chopped them and it worked out just fine. Definitely a way to clean out the fridge and make a great salad at the same time! - 20 Jul 2009 (Review from Allrecipes US | Canada)
We enjoyed this refreshing slaw. It's best with plenty of salt and pepper. I also doubled the dressing. I think raisins or dried cranberries would add a lot, because the texture is a little monotonous. I'm not sure I'd make this again unless I had ingredients I needed to use up, but all in all not a bad little salad! - 08 Dec 2010 (Review from Allrecipes US | Canada)