Asian Coleslaw

10 Reviews
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12 servings (serving size: about 2/3 cup coleslaw and 1 teaspoon almonds)
By Christina Keyes, Española, New Mexico
January 2006
RECIPE BY Cooking Light

A savory combination of crunchy cabbage and crisp daikon radish dressed with a creamy, Asian-inspired dressing, this coleslaw is a killer accompaniment for grilled pork or fish.

Ingredients

  • 7 cups shredded napa (Chinese) cabbage
  • 1 cup shredded red cabbage
  • 1 cup chopped daikon radish
  • 1 cup chopped green onions
  • 1 cup loosely packed fresh cilantro leaves
  • 1 cup frozen green peas, thawed
  • 3 tablespoons sesame seeds
  • 3/4 cup reduced-fat mayonnaise
  • 3 tablespoons white wine vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dark sesame oil
  • 1/4 teaspoon ground red pepper
  • 1/4 cup sliced almonds

Nutritional Information

  • Calories 79
  • Caloriesfromfat 50%
  • Fat 4.4g
  • Satfat 0.8g
  • Monofat 1.6g
  • Polyfat 1.8g
  • Protein 2.4g
  • Carbohydrate 7.6g
  • Fiber 2.2g
  • Cholesterol 0.0mg
  • Iron 0.6mg
  • Sodium 224mg
  • Calcium 58mg

How to Make It

Combine first 7 ingredients in a large bowl. Combine mayonnaise and next 4 ingredients (through pepper), stirring with a whisk. Add mayonnaise mixture to cabbage mixture; toss well to combine. Sprinkle with almonds. Cover and chill at least 1 hour before serving.

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Ratings & Reviews

gbaert's Review

WendyFL
March 21, 2013
I love this, very easy and tasty!!! My kids love it too!

DebCarperSmith's Review

DebCarperSmith
February 02, 2013
This is easy to make and very tasty.

WendyFL's Review

Cordesika
September 18, 2010
I agree with jb. Asian and mayo DO NOT work together. Will try again with an Asian Peanut dressing and I think will work better. Like all the ingredients just NOT the dressing.

Kate09's Review

Kate09
March 08, 2010
We didn't love this. It seems to need some sweetness to balance out the mayo and salty tastes.

bothenjs's Review

gbaert
October 28, 2009
no mayo in Asian food- yuck

Cordesika's Review

pixies
December 26, 2008
I have made this recipe several times for family dinners because it is pretty quick and easy and very tasty. However, I have decided only to make it for guests or pot lucks now because it makes so much that I am eating it for a week. I never use the radish, and I never defrost the peas ahead since they defrost enough if you make the salad ahead.

JennieL's Review

JennieL
December 07, 2013
N/A

pixies's Review

carolfitz
November 02, 2013
N/A

SherylM's Review

bothenjs
January 22, 2012
N/A
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