Asian Coleslaw

Asian Coleslaw Recipe
A savory combination of crunchy cabbage and crisp daikon radish dressed with a creamy, Asian-inspired dressing, this coleslaw is a killer accompaniment for grilled pork or fish.

Yield:

12 servings (serving size: about 2/3 cup coleslaw and 1 teaspoon almonds)

Recipe from

Cooking Light

Nutritional Information

Calories 79
Caloriesfromfat 50 %
Fat 4.4 g
Satfat 0.8 g
Monofat 1.6 g
Polyfat 1.8 g
Protein 2.4 g
Carbohydrate 7.6 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 224 mg
Calcium 58 mg

Ingredients

7 cups shredded napa (Chinese) cabbage
1 cup shredded red cabbage
1 cup chopped daikon radish
1 cup chopped green onions
1 cup loosely packed fresh cilantro leaves
1 cup frozen green peas, thawed
3 tablespoons sesame seeds
3/4 cup reduced-fat mayonnaise
3 tablespoons white wine vinegar
1 tablespoon soy sauce
1/2 teaspoon dark sesame oil
1/4 teaspoon ground red pepper
1/4 cup sliced almonds

Preparation

Combine first 7 ingredients in a large bowl. Combine mayonnaise and next 4 ingredients (through pepper), stirring with a whisk. Add mayonnaise mixture to cabbage mixture; toss well to combine. Sprinkle with almonds. Cover and chill at least 1 hour before serving.