Here's an Asian slaw recipe without all the greasy mayonnaise. It's well-liked by the people who've tried it. A bit of sugar mellows the tangy Asian coleslaw dressing. —Alta Goodman, Canton, South Dakota

Asian Slaw

cabbage

carrots,

green onions, thinly sliced

cilantro

white wine vinegar

canola oil

sesame oil

sugar

salt

1g protein. <b>Diabetic Exchanges</b>: 1 vegetable

In a large bowl, combine cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.

<p>Surprisingly enough, the prep time took me longer than I would've liked. Unfortunately, I wasn't crazy about this recipe and how it turned out. I think some of the proportions of the ingredients needed to be scaled a little differently for a better taste. Overall, I'm glad I tried this, but I don't think I'll be making it again.</p>

Was fantastic and simple!!!  I didn't have white wine vinegar so used unseasoned rice vinegar.  Was great.

This was fabulous, so easy and colourful.  I used regulars cabbage, shredded very finely.  I served it with Asian chicken thighs and brown rice.  Janet.I made it again and added 1 pkg of ramen noodles fried in butter with sesame seeds.  I used Napa this time.  Janet. FE

A different type of side to go with my asian inspired main course.  Napa cabbage is a bit expensive in my area so I may not do this one often.

Great recipe!  I added crushed ramen noodle which added a fabulous crunch.  I didn't have white wine vinegar and substituted red wine vinegar...was still great!  Very quick and easy.  Perfect side for a meal during the hot summer when you don't want to heat up the house.

asian slaw

Prep Time: 15 minutes

Total: 15 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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