More Great Recipes: Asian | Diabetic | Dressing | Lettuce/Vegetable

Asian Coleslaw


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Slaw:
1 small head napa cabbage, thinly sliced
(about 2 pounds)
2 medium carrots, coarsely grated
2 medium green onions (white and green
parts), thinly sliced on diagonal
1 medium red bell pepper, thinly sliced
Dressing:
2 tablespoons low-salt soy sauce
2 tablespoons plain rice vinegar
1 tablespoon finely grated peeled gingerroot or 1 teaspoon ground ginger
2 teaspoons toasted sesame oil or canola or corn oil
1 medium garlic clove, finely chopped
1/4 teaspoon crushed red pepper flakes


In a large bowl, toss together the slaw ingredients.


In a small bowl, stir together the dressing ingredients.


Pour over the slaw.


Toss well.


Serve at room temperature or cover and refrigerate until needed, tossing again just before serving.


Cook’s Tip on Napa Cabbage: Napa, or Chinese, cabbage has long, crinkly, cream-colored leaves with pale green tips.


It’s delicious in salads, soups, and stir-fries. You can store napa cabbage in the vegetable bin of your refrigerator for up to five days.


Time-Saver: Use a food processor for the slicing and grating.


The salad won’t be as pretty, but the preparation will be fast.


Nutrition Analysis (per serving)


Calories


40


Protein


2 g


Carbohydrates


5 g


Fiber


2 g


Sugars


3 g


Cholesterol


0 mg


Total Fat


1.0 g


Saturated


0.0 g


Polyunsaturated


0.5 g


Monounsaturated


0.5 g


Sodium


97 mg


Dietary Exchange


1 vegetable


Pairs Well With


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