Asian-Style Slaw

To shred the cabbage, remove any wilted outer leaves; then cut the cabbage in half, remove the core, and thinly slice.

Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 116
  • Fat: 3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 3g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 361mg


  • Dressing:
  • 1/2 cup rice vinegar (unseasoned)
  • 1/4 cup sugar
  • 1 tablespoon peeled, minced fresh ginger
  • 1/2 teaspoon dark sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • Salad:
  • 5 cups shredded Savoy cabbage
  • 1 cup matchstick-cut carrots
  • 1 scallion, cut into 1 1/2-inch julienne pieces
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 tablespoon thinly sliced fresh mint leaves
  • 4 tablespoons dry-roasted peanuts, chopped


  1. Whisk together the dressing ingredients until the sugar is dissolved.
  2. In a large bowl, combine the cabbage, carrots, scallions, basil, and mint. Add the dressing, and toss well to coat. Sprinkle with the peanuts.
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