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
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