Asian Hot and Sour Slaw

Serve this versatile salad as a first course or as a filling for wraps and sandwiches.


6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 14 Minutes
Chill: 30 Minutes

Nutritional Information

Calories 67
Fat 2.6 g
Satfat 0.2 g
Protein 1.7 g
Carbohydrate 10.4 g
Cholesterol 0 mg
Iron 1.0 mg
Sodium 141 mg
Caloriesfromfat 33 %
Fiber 2.6 g
Calcium 56 mg


3 cups packaged cabbage-and-carrot coleslaw
2 cups thinly sliced bok choy (about 1/2 head)
4 ounces diagonally halved snow peas (about 1 1/2 cups)
1 cup shredded carrot
1/2 cup thinly sliced green onions (about 2 large)
2 tablespoons rice vinegar
2 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon canola oil
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 garlic clove, minced


Combine first 5 ingredients in a large bowl.

Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour vinegar mixture over cabbage mixture; toss well. Cover and chill 30 minutes before serving.