|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for coleslaw with tangy rice vinegar dressing uses Asian flavors to liven up a standard coleslaw recipe. To further highlight the Asian influence, try replacing the red cabbage with Napa cabbage.
Cabbage is a popular vegetable in many Chinese dishes, but coleslaw as Westerners know it is not among them. This recipe is a good approximation of what a "native" Chinese coleslaw might feature.
- 4 cups red cabbage (shredded)
- 1/2 cup carrot (shredded)
- 2 bok choy stalks (with leaves)
- 1 1/2 to 2 cups mung bean sprouts
- 2 teaspoons extra-virgin olive oil
- 1/4 cup rice vinegar
- 3/4 teaspoon sesame seed oil
- Garnish: 2 teaspoons chopped fresh cilantro leaves, or as desired
- Garnish: 1 tablespoon toasted sesame seeds
Gather the ingredients.
Wash the vegetables and drain thoroughly. Shred the cabbage and carrots.
Separate the bok choy stalks and leaves. Cut the stalks diagonally and the leaves straight across.
Toss the shredded cabbage, carrots, bok choy and mung bean sprouts in a large bowl. Set aside.
In a small bowl, whisk together the olive oil and rice vinegar. Whisk in the sesame seed oil.
Place the dressing in the bottom of a bowl, add the vegetables and toss again. Add the cilantro, if using, and sprinkle toasted sesame seeds on top. Chill until ready to serve.