Asian-Inspired Coleslaw
This fresh, zingy slaw is the perfect side dish for a lunchtime sandwich or a family barbeque. If you like it spicy, add a few of the jalapeno seeds to the dressing for that extra zip!
Ingredients
- ¼ cup (60 mL) rice vinegar
- 2 Tbsp granulated sugar
- 2 Tbsp olive oil
- 10 oz (283 g) bag angel hair coleslaw (finely shredded green cabbage)
- 1 cup (110 g) grated carrot
- 1 shallot (80 g), or ½ cup (80 g) red onion, minced
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- ½ cup cilantro leaves, roughly chopped
- 1 Tbsp fresh ginger root, minced or grated
Directions
- Combine the rice vinegar and sugar in a small bowl.
- Slowly add the olive oil to the vinegar and sugar, whisking continuously until well combined. Set aside.
- Place the remaining ingredients in a large bowl.
- Pour the dressing over the slaw and stir until well coated.
- Store the slaw in the refrigerator until you are ready to serve.
Notes
This slaw tastes even better the second day. Prepare it ahead-of-time for maximum flavor!
Nutrition Per Serving
Serving size: ~¾ cup
Calories: 67
Protein: 0.9 g
Phenylalanine: 32 mg
Leucine: 54 mg
Tyrosine: 21 mg
Nutrition Per Recipe
Calories: 537
Protein: 7.1 g
Phenylalanine: 256 mg
Leucine: 433 mg
Tyrosine: 170 mg
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