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Crunchy Asian Coleslaw Recipe

Crunchy Asian Coleslaw Recipe

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
TOTAL TIME: Prep: 15 min. + chilling YIELD:2 servings

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

  • 1. 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.