Asian Coleslaw
Recipe: #12827
June 21, 2014
Categories: Salads, Vegetable Salad, Side Dishes, Cabbage, Brunch, July 4th, Labor Day, Picnic, Potluck Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"You won't have to worry about taking this to a picnic because this is has no mayonnaise. Try this, you are gonna love this! Prepare and serve this coleslaw within one hour. Recipe by Dave Lieberman"
Original is 10-12 servings
Ingredients
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- DRESSING
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Nutritional
- Serving Size: 1 (80.9 g)
- Calories 173.1
- Total Fat - 14.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 3.2 mg
- Sodium - 495.3 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 1.3 g
- Sugars - 8 g
- Protein - 1.4 g
- Calcium - 37.6 mg
- Iron - 0.5 mg
- Vitamin C - 11.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate.
Step 2
Toss the coleslaw mix with the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
Step 3
Stir the dressing ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour or the cabbage will get wilty.
Tips
No special items needed.
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