Crunchy Asian Coleslaw

Name: Crunchy Asian Coleslaw
Prep time: 15 min
Total time: 15 min
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

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

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

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 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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