Garden Slaw with Spicy Asian Dressing
- Yield: 6 to 8 side-dish servings
- Prep 25 mins
- Chill 2 hrs
This side-dish salad tastes great with burgers or pulled pork sandwiches. Or you can toss the slaw with shredded chicken or chopped cooked ham for a main-dish salad.
- 4 cups shredded green and/or red cabbage
- 2 carrots, cut into julienne strips or coarsely shredded (about 1 cup)
- 3/4 cup bite-size strips green, red, yellow and/or orange sweet pepper
- 1/2 cup coarsely chopped radishes
- 1/4 cup snipped fresh cilantro leaves
- 1/4 cup thinly sliced green onions (2)
- Spicy Asian Dressing (recipe below)
- In a large bowl, combine cabbage, carrot, sweet pepper, radishes, cilantro, and green onions. Pour the dressing over cabbage mixture. Toss to coat. Cover and chill for 2 to 24 hours before serving. Toss slaw before serving. Makes 6 to 8 side-dish servings.
- Easy Garden Slaw: Prepare the slaw as directed above, except substitute 5 cups packaged shredded cabbage with carrot (coleslaw mix) for the cabbage and carrot.
Spicy Asian Dressing
- 3 tablespoons rice vinegar or white wine vinegar
- 3 tablespoons canola oil or vegetable oil
- 2 – 3 tablespoons sugar
- 1 tablespoon toasted sesame oil (optional)
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- In a screw-top jar, combine vinegar, oil, sugar, toasted sesame oil (optional), ginger, dry mustard, salt and crushed red pepper. Cover and shake well to mix. Makes about 1/2 cup.
(Garden Slaw with Spicy Asian Dressing)
sat. fat (g) 1, Folate (µg) 36, Monosaturated fat (g) 4, Niacin (mg) 1, Polyunsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 2, Thiamin (mg) 0, Riboflavin (mg) 0, pro. (g) 1, cal. (kcal) 110, vit. C (mg) 38, iron (mg) 1, calcium (mg) 40, sugar (g) 8, Fat, total (g) 7, vit. A (IU) 3644, Potassium (mg) 229, sodium (mg) 126, carb. (g) 11