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Asian Coleslaw

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.

Cooking Light JANUARY 2006

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

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.

Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 50%
  • Fat: 4.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 2.4g
  • Carbohydrate: 7.6g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 224mg
  • Calcium: 58mg
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Asian Coleslaw recipe

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