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Asian-Inspired Coleslaw
This fresh, zingy slaw is the perfect side dish for a lunchtime sandwich or a family barbeque. If you like it spicy, add a few of the jalapeno seeds to the dressing for that extra zip!
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Category
Side Dish
Makes
8
servings
Ingredients
¼
cup (60 mL)
rice vinegar
2
Tbsp
granulated sugar
2
Tbsp
olive oil
10
oz (283 g)
bag angel hair coleslaw (finely shredded green cabbage)
1
cup (110 g)
grated carrot
1
shallot (80 g)
,
or ½ cup (80 g) red onion, minced
2
garlic cloves
,
minced
1
jalapeno pepper
,
seeded and minced
½
cup
cilantro leaves
,
roughly chopped
1
Tbsp
fresh ginger root
,
minced or grated
Directions
Combine the rice vinegar and sugar in a small bowl.
Slowly add the olive oil to the vinegar and sugar, whisking continuously until well combined. Set aside.
Place the remaining ingredients in a large bowl.
Pour the dressing over the slaw and stir until well coated.
Store the slaw in the refrigerator until you are ready to serve.
Notes
This slaw tastes even better the second day. Prepare it ahead-of-time for maximum flavor!
Nutrition Per Serving
Serving size:
~¾ cup
Calories:
67
Protein:
0.9
g
Phenylalanine:
32
mg
Leucine:
54
mg
Tyrosine:
21
mg
Nutrition Per Recipe
Makes:
8
servings
Calories:
537
Protein:
7.1
g
Phenylalanine:
256
mg
Leucine:
433
mg
Tyrosine:
170
mg
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