Asian Slaw

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Asian Slaw

Yield 5

Author Judy Doherty

Prep time

15 Min

Total time

15 Min

Here is a super delicious Asian slaw recipe that goes well with grilled or baked chicken or fish. Or serve with grilled tofu for a vegetarian option.

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Ingredients

Salad

• 4 cups Napa cabbage, thinly sliced
• 1 cups purple cabbage, thinly sliced
• 1 cup carrots, grated
• 1 cup red bell pepper, thinly sliced
• 4 green onions, thinly sliced
• 1 cup shelled edamame, cooked and cooled
• ½ cup sliced almonds, lightly toasted

Salad Dressing

• ¼ cup rice vinegar
• 1 teaspoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• Pinch of red pepper flakes

Instructions

1. Mix the ingredients for the dressing in a medium-sized mixing bowl using a whisk.
2. Place all of the ingredients for the salad in a large salad bowl. Toss. Drizzle over the dressing and lightly toss again. Serve.

Nutrition Facts

Calories

199

Fat

12 g

Sat. Fat

1 g

Carbs

18 g

Fiber

5 g

Net carbs

13 g

Sugar

9 g

Protein

7 g

Sodium

99 mg

Cholesterol

0 mg

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