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Crunchy Asian Coleslaw Recipe

Crunchy Asian Coleslaw Recipe photo by Taste of Home

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This flavor-packed twist on traditional creamy coleslaw makes a perfect complement to the Thai shrimp. The light, tangy vinaigrette enhances the fresh flavors of the veggies.—Erin Chilcoat, Smithtown, New York

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Diabetic Friendly

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Crunchy Asian Coleslaw Recipe

Prep: 15 min. + chilling

Yield: 2 Servings

15 15

Ingredients

1 cup shredded Chinese or napa cabbage
1/2 cup sliced water chestnuts, chopped
1/2 small zucchini, julienned
2 tablespoons chopped green pepper
4-1/2 teaspoons rice vinegar
1 teaspoon sugar
1 teaspoon sesame seeds, toasted
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
Dash crushed red pepper flakes

Directions

In a small bowl, combine the cabbage, water chestnuts, zucchini and green pepper. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Refrigerate for at least 1 hour. Yield: 2 servings.

Nutritional Facts 1 cup equals 65 calories, 2 g fat (trace saturated fat), 0 cholesterol, 120 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchange: 1 starch.

Originally published as Crunchy Asian Coleslaw in Taste of Home August/September 2011, p45

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Crunchy Asian Coleslaw

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Reviewed on Aug. 03, 2011 by stefanier

Excellent with all foods, had with Thai and Good old American Hamburgers

Reviewed on Jul. 23, 2011 by cindytanner

I am usually not a big fan of coleslaw, but this one is not as sweet as so many of them are. Just the right amount of heat, absolutely delicious, no guilt savory slaw! Got raves from my asian food loving Daughter! Will keep this recipe handy.