Asian Hot and Sour Slaw

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

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Recipe Time

Prep Time:
Chill: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 67
  • Fat: 2.6g
  • Saturated fat: 0.2g
  • Protein: 1.7g
  • Carbohydrate: 10.4g
  • Cholesterol: 0mg
  • Iron: 1.0mg
  • Sodium: 141mg
  • Calories from fat: 33%
  • Fiber: 2.6g
  • Calcium: 56mg


  • 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


  1. Combine first 5 ingredients in a large bowl.
  2. 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.
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