Asian Coleslaw | Midwest Living

Asian Coleslaw

Asian Coleslaw

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  • Makes: 6 servings
  • Prep 20 mins
  • Chill 1 hr

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Serve this low-fat, lightly dressed cabbage slaw as a side dish for grilled burgers, chicken, or fish.


  • 1 cup shredded red cabbage
  • 3 cups shredded green cabbage
  • 1 medium tart apple, cored and chopped
  • 1/4 cup thinly sliced green onions (2)
  • 1/4 cup rice vinegar
  • 3 tablespoons sesame, peanut or salad oil
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons finely chopped pickled ginger or 1 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1/2 teaspoon The Spice House Ginger, China Number One, Powder or ground ginger
  • 1/4 teaspoon The Spice House Celery Salt or celery salt
  • 1/4 teaspoon The Spice House Chinese Crushed Red Pepper Flakes or crushed red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  1. Rinse red cabbage; pat dry. In a large bowl, combine red cabbage, green cabbage, apple and green onions.
  2. For vinaigrette: In a screw-top jar, combine vinegar, oil, cilantro, pickled ginger, soy sauce, ground ginger, celery salt, red pepper flakes, salt and black pepper. Cover and shake well. Drizzle the dressing over salad; toss gently to coat. Cover and chill for at least 1 hour or up to 3 hours. Make 6 side-dish servings.

Nutrition Facts

(Asian Coleslaw)

Servings Per Recipe 6, fiber (g) 2, chol. (mg) 0, pro. (g) 1, cal. (kcal) 98, sodium (mg) 283, Fat, total (g) 7, carb. (g) 8

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