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Asian Coleslaw Recipe

Asian Coleslaw Recipe

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 YIELD: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

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.

Nutritional Facts

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

Reviews for Asian Coleslaw

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MY REVIEW
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
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
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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