Asian Coleslaw Recipe
Asian Coleslaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Here's a recipe for coleslaw without all the greasy mayonnaise. It's well-liked by the people who've tried it. A bit of sugar mellows the tangy dressing. -Alta Goodman of Canton, South Dakota
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 5 cups Chinese or napa cabbage (1-1/4 pounds), thinly sliced and ribs removed
  • 3 medium carrots, shredded
  • 2 green onions, thinly sliced
  • 1/4 cup minced fresh cilantro
  • 1/3 cup white wine vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

Directions

In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Yield: 6 servings.
Originally published as Asian Coleslaw in Light & Tasty February/March 2004, p27

Nutritional Facts

1 cup: 75 calories, 5g fat (1g saturated fat), 0 cholesterol, 223mg sodium, 8g carbohydrate (0 sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 5 cups Chinese or napa cabbage (1-1/4 pounds), thinly sliced and ribs removed
  • 3 medium carrots, shredded
  • 2 green onions, thinly sliced
  • 1/4 cup minced fresh cilantro
  • 1/3 cup white wine vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  1. In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Yield: 6 servings.
Originally published as Asian Coleslaw in Light & Tasty February/March 2004, p27

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Reviews forAsian Coleslaw

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justmbeth User ID: 1196484 255680
Reviewed Oct. 20, 2016

"A different type of side to go with my asian inspired main course. Napa cabbage is a bit expensive in my area so I may not do this one often."

MY REVIEW
AZHobbyFarm User ID: 7249985 230563
Reviewed Aug. 2, 2015

"Great recipe! I added crushed ramen noodle which added a fabulous crunch. I didn't have white wine vinegar and substituted red wine vinegar...was still great! Very quick and easy. Perfect side for a meal during the hot summer when you don't want to heat up the house."

MY REVIEW
dublinlab User ID: 1682119 91162
Reviewed Jan. 27, 2014 Edited Jun. 29, 2015

"This was fabulous, so easy and colourful. I used regulars cabbage, shredded very finely. I served it with Asian chicken thighs and brown rice. Janet.

I made it again and added 1 pkg of ramen noodles fried in butter with sesame seeds. I used Napa this time. Janet. FE"

MY REVIEW
gmhale User ID: 3369366 77376
Reviewed Feb. 18, 2011

"Was fantastic and simple!!! I didn't have white wine vinegar so used unseasoned rice vinegar. Was great."

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