Asian Coleslaw

8
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"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 recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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