Low-fat Asian coleslaw
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
White cabbage, shredded finely, blanched if you like, about 500g/1lb/3 cupsCarrot, shredded/grated, one medium/large (to taste)Green/spring onions, 2, finely slicedHellman's Light mayo (265 cals per 100g/40 cals per 15ml tbsp) - 1/2 cup = 125mlRice wine vinegar 2tbsp (30 ml)Honey, runny, 1 tbsp (15ml)GInger root, grated, 1tsp /5ml/5g or to tasteSesame oil, 1 tspSesame seeds, roast and coarsely ground, 1 tbsp (15ml) - optionalSalt and pepper to tasteCariander/cilantro leaves, chopped, 1/4 cup or a handful.
Blanch cabbage if desired (it will soften further in the dressing). Grate carrot and slice onions. Mix all three vegetables together in a large bowl. Mix mayo, vinegar, honey, ginger, sesame oil and seeds if using, add this dressing to the cabbage mixture. Add salt and pepper to taste. Add cilantro/coriander if you like.
Serving Size: Makes 4-6 portions
Number of Servings: 4
Recipe submitted by SparkPeople user SERIN6172.
Serving Size: Makes 4-6 portions
Number of Servings: 4
Recipe submitted by SparkPeople user SERIN6172.
Nutritional Info Amount Per Serving
- Calories: 168.8
- Total Fat: 11.4 g
- Cholesterol: 10.0 mg
- Sodium: 256.6 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 4.3 g
- Protein: 2.3 g