Asian Coleslaw
Recipe: #12616
May 22, 2014
Categories: Salads, Vegetable Salad, Cabbage, One-Pot Meal, Brunch, July 4th, Labor Day, Picnic, Potluck Sunday Dinner, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This is a heart-healthy slaw and a must-serve at your next BBQ. It can be modified to be gluten–free if the soya sauce used is gluten–free. Since this is non-dairy it travels well to a picnic or outdoor barbecue party"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (141.9 g)
- Calories 104.7
- Total Fat - 7.8 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 213 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 3 g
- Sugars - 2.2 g
- Protein - 3.1 g
- Calcium - 113.2 mg
- Iron - 1.3 mg
- Vitamin C - 45 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large salad dressing container, combine rice vinegar, cilantro, soy sauce, garlic, ginger, jalapeno pepper, canola oil, sesame seeds and sugar. Shake vigorously and set aside.
Step 2
In a large salad bowl, toss together cabbage, peppers, green onion and carrot. Shake dressing again and pour over salad ingredients. Toss to coat vegetables. Season with salt and pepper.
Step 3
Immediately before serving add snap peas and almonds. Toss again and serve.
Tips
No special items needed.
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