Asian Coleslaw
Recipe from Midwest Living

Serve this low-fat, lightly dressed cabbage slaw as a side dish for grilled burgers, chicken, or fish.

Asian Coleslaw

by 6  people

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  • 1   cup 
    shredded red cabbage
  • 3   cups 
    shredded green cabbage
  • 1   medium 
    tart apple, cored and chopped
  • 1/4  cup 
    thinly sliced green onions (2)
  • 1/4  cup 
    rice vinegar
  • 3   tablespoons 
    sesame, peanut or salad oil
  • 2   tablespoons 
    snipped fresh cilantro
  • 2   tablespoons 
    finely chopped pickled ginger or 1 teaspoon grated fresh ginger
  • 1   tablespoon 
    soy sauce
  • 1/2  teaspoon 
    The Spice House Ginger, China Number One, Powder or ground ginger
  • 1/4  teaspoon 
    The Spice House Celery Salt or celery salt
  • 1/4  teaspoon 
    The Spice House Chinese Crushed Red Pepper Flakes or crushed red pepper
  • 1/8  teaspoon 
  • 1/8  teaspoon 
    freshly ground black pepper
Rinse red cabbage; pat dry. In a large bowl, combine red cabbage, green cabbage, apple and green onions.
For vinaigrette:

In a screw-top jar, combine vinegar, oil, cilantro, pickled ginger, soy sauce, ground ginger, celery salt, red pepper flakes, salt and black pepper. Cover and shake well. Drizzle the dressing over salad; toss gently to coat. Cover and chill for at least 1 hour or up to 3 hours. Make 6 side-dish servings.
Nutrition information
Per Serving: cal. (kcal) 98, Fat, total (g) 7, chol. (mg) 0, carb. (g) 8, fiber (g) 2, pro. (g) 1, sodium (mg) 283, Percent Daily Values are based on a 2,000 calorie diet
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