Asian Coleslaw

This great low carb recipe for asian coleslaw is an excellent side dish. It's perfect for any cookout, BBQ or Picnic.

Low Carb Asian ColeSlaw

• 7 cups shredded napa (Chinese) cabbage
• 1 cup shredded red cabbage
• 1 cup chopped daikon radish
• 1 cup chopped green onions
• 1 cup loosely packed fresh cilantro leaves
• 1 cup frozen green peas, thawed
• 3 tablespoons sesame seeds
• 3/4 cup reduced-fat mayonnaise
• 3 tablespoons white wine vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon dark sesame oil
• 1/4 teaspoon ground red pepper
• 1/4 cup sliced almonds

1.Combine first 7 ingredients in a large bowl. Combine mayonnaise and next 4 ingredients (through pepper), stirring with a whisk. Add mayonnaise mixture to cabbage mixture; toss well to combine. Sprinkle with almonds. Cover and chill at least 1 hour before serving.

CALORIES 79(50% from fat); FAT 4.4g (sat 0.8g,mono 1.6g,poly 1.8g); PROTEIN 2.4g; CHOLESTEROL 0.0mg; CALCIUM 58mg; SODIUM 224mg; FIBER 2.2g; IRON 0.6mg; CARBOHYDRATE 7.6g

Low carb recipe from: Christina Keyes, Española, New Mexico , Cooking Light, JANUARY 2006

This article courtesy of My Family Kitchen.
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