|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 3g||11%|
|*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.|
Asian slaw is somewhat of a general term that doesn't fall neatly under one specific type of Asian cuisine. It's most often eaten as a side dish and usually but not always exclusively associated with Korean or Japanese dishes. This recipe uses soy sauce, sesame oil, and ginger for maximum flavor.
- 4 cups purple cabbage (shredded)
- 2 large carrots (peeled and cut into julienne strips)
- 1 red bell pepper (cored, seeded, and cut into julienne strips)
- 1 yellow bell pepper (cored, seeded, and cut into julienne strips)
- For the Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons oil (neutral such as grapeseed or canola)
- 2 tablespoons soy sauce
- 1 tablespoon light brown sugar
- 1 tablespoon ginger (fresh grated)
- 2 teaspoons toasted sesame oil
In a large bowl, toss together the cabbage, carrots, and peppers.
Whisk together the dressing ingredients, and pour over the vegetables. Toss to coat. Serve chilled or at room temperature.