Asian Coleslaw
Created by KikiYum on June 21, 2014
- Servings: 10-12
- Prep Time: 15m
- Cook Time: 0m
- Recipe #12827
Ingredients
- 6 scallions, trimmed and thinly sliced
- 2 bags (16 ounces each) coleslaw mix
- 1 small red onion, thinly sliced
- DRESSING
- 1/4 cup soy sauce
- 1/4 cup lemon juice (fresh-squeeze only)
- 1/3 cup oil (vegetable oil)
- 2 tablespoons fresh ginger, grated (from about a 1-inch piece)
- 2 tablespoons white vinegar
- 2 tablespoons brown sugar (dark)
- 2 teaspoons Asian sesame oil
- 2 tablespoons sesame seeds (or 1/3 cup chopped peanuts)
- Salt and black pepper (TO TASTE)
How to Make
-
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.
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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.
Nutritional Facts
- 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