We loved this recipe. I used thinly sliced lettuce, because it was what I had on hand. I also cut the chili sauce in half. It still had a nice little kick without a serious burn. I will definitely make again to go with an Asian flavored meal.
Spicy Asian Slaw
Yield: 6 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 105
- Calories from fat: 49%
- Fat: 5.7g
- Saturated fat: 0.9g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1.2g
- Protein: 3.3g
- Carbohydrate: 12.2g
- Fiber: 3g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 439mg
- Calcium: 54mg
Ingredients
- 1 cup matchstick-cut carrots
- 1/2 cup thinly sliced green onions
- 1 (16-ounce) package cabbage-and-carrot coleslaw
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon canola oil
- 2 teaspoons chile paste with garlic (such as sambal oelek)
- 2 tablespoons chopped dry-roasted peanuts
Preparation
- Combine first 3 ingredients in a large bowl. Combine vinegar and next 5 ingredients (through chile paste), stirring well with a whisk. Add vinegar mixture and peanuts to cabbage mixture; toss well.
Spicy Asian Slaw Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Make-Ahead, No-Cook
- CUISINE: Asian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer
- PUBLICATION: Cooking Light
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