I agree with the earlier review in that this is not "worthy of a special occasion" but it's a really good side dish for an Asian meal (we had it with a chicken-veggie stir fry). I thought there was a little too much dressing for the slaw, so I added it to the cabbage vs. the other way around, and didn't use it all. I prefer a tangy slaw, so I didn't add any sweeter.
Spicy Asian Slaw
Yield: 4 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 74
- Calories from fat: 36%
- Fat: 3g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 1.3g
- Protein: 1.7g
- Carbohydrate: 10.5g
- Fiber: 2.8g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 235mg
- Calcium: 21mg
Ingredients
- 1/4 cup rice vinegar
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons dark sesame oil
- 1/4 teaspoon crushed red pepper
- 1/4 cup sliced green onions
- 1 (16-ounce) package ready-to-eat coleslaw
- 1 tablespoon chopped fresh parsley
- 2 teaspoons sesame seeds, toasted
Preparation
- Combine first 4 ingredients in a large bowl; stir well. Add green onions and coleslaw; toss gently to coat. Sprinkle parsley and sesame seeds over slaw mixture. Serve immediately.
Spicy Asian Slaw Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: No-Cook, Quick/Easy
- CUISINE: Asian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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