Asian Coleslaw
Recipe: #23005
March 01, 2016
Categories: Salads, Vegetable Salad, Side Dishes, Almond, Cabbage, Carrot, Asian, Gluten-Free, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Always on the look out for a different salad dish as a side and this one fits the bill for me."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (190.5 g)
- Calories 165.6
- Total Fat - 11.4 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 167.2 mg
- Total Carbohydrate - 13.6 g
- Dietary Fiber - 5.3 g
- Sugars - 5.5 g
- Protein - 5.5 g
- Calcium - 95.7 mg
- Iron - 1.9 mg
- Vitamin C - 37.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook beans in a saucepan of boiling water for 3 minutes or until tender and then drain and refresh under cold water.
Step 2
Combine beans, almonds, cabbage, carrot, sprouts, onion and coriander in a large bowl.
Step 3
Whisk oil, sauces, juice and garlic in a bowl and season with salt and or pepper to taste.
Step 4
Add to cabbage mixture, toss to combine and spoon salad onto a serving platter and serve sprinkled with sesame seeds.
Tips
No special items needed.
1 Reviews
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