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Crunchy Asian Coleslaw

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
  • Makes
    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

  • In a small bowl, combine the cabbage, water chestnuts, zucchini and green pepper. In another small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Refrigerate for at least 1 hour.
Nutrition Facts
1 cup: 65 calories, 2g fat (0 saturated fat), 0 cholesterol, 120mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

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