Asian Coleslaw
- Makes: 6 servings
- Prep 20 mins
- Chill 1 hr
Serve this low-fat, lightly dressed cabbage slaw as a side dish for grilled burgers, chicken, or fish.
Ingredients
-
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
Directions
- Rinse red cabbage; pat dry. In a large bowl, combine red cabbage, green cabbage, apple and green onions.
- 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