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Garden Slaw with Spicy Asian Dressing
- Yield: 6 to 8 side-dish servings
This side-dish salad tastes great with burgers or pulled pork sandwiches. Or you can toss the slaw with shredded chicken or chopped cooked ham for a main-dish salad.
shredded green and/or red cabbage
carrots, cut into julienne strips or coarsely shredded (about 1 cup)
bite-size strips green, red, yellow and/or orange sweet pepper
coarsely chopped radishes
snipped fresh cilantro leaves
thinly sliced green onions (2)
Spicy Asian Dressing (recipe below)
In a large bowl, combine cabbage, carrot, sweet pepper, radishes, cilantro, and green onions. Pour the dressing over cabbage mixture. Toss to coat. Cover and chill for 2 to 24 hours before serving. Toss slaw before serving. Makes 6 to 8 side-dish servings.
- Easy Garden Slaw: Prepare the slaw as directed above, except substitute 5 cups packaged shredded cabbage with carrot (coleslaw mix) for the cabbage and carrot.
Spicy Asian Dressing
rice vinegar or white wine vinegar
canola oil or vegetable oil
- 2 - 3
toasted sesame oil (optional)
grated fresh ginger
crushed red pepper
- In a screw-top jar, combine vinegar, oil, sugar, toasted sesame oil (optional), ginger, dry mustard, salt and crushed red pepper. Cover and shake well to mix. Makes about 1/2 cup.
(Garden Slaw with Spicy Asian Dressing)
sat. fat (g) 1, Folate (µg) 36, Monosaturated fat (g) 4, Niacin (mg) 1, Polyunsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 2, Thiamin (mg) 0, Riboflavin (mg) 0, pro. (g) 1, cal. (kcal) 110, vit. C (mg) 38, iron (mg) 1, calcium (mg) 40, sugar (g) 8, Fat, total (g) 7, vit. A (IU) 3644, Potassium (mg) 229, sodium (mg) 126, carb. (g) 11