Asian Slaw

www.mykitchenadventures1.blogspot.com

Servings - 10   Serving size - 1/10th of recipe or approx. 1/2 cup   Points Plus per svg - 1 point+

Calories - 49.4,   Total Fat - 3.1g,   Carb. - 5g,   Protein - 1.4g,   Fiber - 1.5g


4- 5 cups shredded green cabbage

1 cup shredded carrot

3 - 4 scallion, finely sliced ( green and white parts )

1/4 cup toasted, unsalted sliced almonds

3 TBS. plain rice vinegar ( NOT seasoned )

1 TBS. low sodium soy sauce

1 TBS. honey

1 squirt of sriracha sauce ( optional )

1 TBS. canola oil

1 tsp. toasted sesame oil

salt and fresh ground pepper, to taste


1.  In large bowl, combine the cabbage, carrots, sliced scallions and almonds.  (If you have raw sliced almonds, you can dry toast them on the stove in a nonstick skillet until they start to brown and become fragrant.  Let them cool before adding to salad.) 

2. In small bowl, combine the rice vinegar, soy sauce, honey, and sriracha ( if using) with a whisk.  Whisk in the canola oil to make a vinaigrette.  Whisk in sesame oil.  Pour onto the cabbage mixture and mix well.  Allow to sit ( in fridge or on the counter ) for about 30 minutes before serving to allow flavors to blend.  Season with salt and pepper to taste. 


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