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.

Christina Keyes, Española, New Mexico
Recipe by Cooking Light January 2006

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Recipe Summary

Yield:
12 servings (serving size: about 2/3 cup coleslaw and 1 teaspoon almonds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

79 calories; calories from fat 50%; fat 4.4g; saturated fat 0.8g; mono fat 1.6g; poly fat 1.8g; protein 2.4g; carbohydrates 7.6g; fiber 2.2g; cholesterolmg; iron 0.6mg; sodium 224mg; calcium 58mg.