Publisher Photo
Publisher Photo
I often increase the portions of this recipe to serve a much larger number of people. But, as it is, it is perfect as a side dish for two…colorful and tasty.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1-1/2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped sweet red pepper
  • 2 green onions, chopped
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon sesame seeds, toasted

Directions

In a large bowl, combine the cabbage, carrots, pepper and onions. In a small bowl, whisk the vinegar, oil, lime juice, soy sauce and honey. Pour over vegetables and toss to coat.
Cover and refrigerate for at least 1 hour before serving. Just before serving, sprinkle with sesame seeds. Yield: 2 servings.
Originally published as Sesame Cabbage Slaw in Reminisce Extra July 2009, p52

Nutritional Facts

3/4 cup: 123 calories, 8g fat (1g saturated fat), 0 cholesterol, 194mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

  • 1-1/2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped sweet red pepper
  • 2 green onions, chopped
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon sesame seeds, toasted
  1. In a large bowl, combine the cabbage, carrots, pepper and onions. In a small bowl, whisk the vinegar, oil, lime juice, soy sauce and honey. Pour over vegetables and toss to coat.
  2. Cover and refrigerate for at least 1 hour before serving. Just before serving, sprinkle with sesame seeds. Yield: 2 servings.
Originally published as Sesame Cabbage Slaw in Reminisce Extra July 2009, p52

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