Asian Coleslaw Recipe
Asian Coleslaw Recipe photo by Taste of Home

Asian Coleslaw Recipe

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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Asian Coleslaw

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
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MY REVIEW
Reviewed Jan. 27, 2014

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

MY REVIEW
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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