Asian Coleslaw (Cooking Light)

Asian Coleslaw


Finalist--Salads and Sides. "I think recipes should appeal to a wide range of tastes. This one is excellent in the summer." -Christina Keyes, Española, NM


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

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.



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

CALORIES 79 (50% from fat); FAT 4.4g (sat 0.8g,mono 1.6g,poly 1.8g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 58mg; CARBOHYDRATE 7.6g; SODIUM 224mg; PROTEIN 2.4g; FIBER 2.2g

Cooking Light, JANUARY 2006