06/10/2024
Asian-inspired mayo-free coleslaw
Serves 6
Time to prepare: 25-30 minutes
Marinade: 1 hour
Ingredients:
½ medium green savoy cabbage (4 cups), finely shredded
(for a pop of color, use a mix of red and green cabbage)
3 radishes, thinly sliced
1 medium carrot, sliced thinly into julienne strips or matchsticks
½ cup snow peas, chopped
1 small shallot (4 tablespoons), thinly diced
1/4 cup cilantro, chopped
1/4 cup sliced or slivered almonds
Optional: ½ cup diced pineapple
Mayo-Free coleslaw dressing
2 tablespoons natural rice wine vinegar
2 tablespoons fresh lime juice
1 tablespoon grated orange rind
2 tablespoons toasted sesame oil
1 medium garlic clove, minced
2 tablespoons of grated ginger
1/16 tsp fresh ground black pepper
⅛ tsp salt
Instructions:
Place shredded cabbage into a large salad bowl.
Cut carrots into thin strips and snow peas into small pieces, then add them to the salad bowl. Thinly dice shallots, and add them to the bowl. Chop cilantro and add it to the bowl. See the links below for help in preparing the vegetables.
Thinly slice the radishes and add to the bowl.
Mince the garlic and ginger and set aside.
In a small cast-iron skillet or nonstick pan, toast the almonds until golden in color. Stir every couple of minutes. Set aside to cool.
In a small mason jar, mix all dressing ingredients: rice vinegar, lime juice, orange zest, sesame oil, minced garlic, grated ginger, pepper and salt.
Combine the dressing with the salad. For best results, chill the coleslaw for about an hour before eating.
Right before serving, mix in the toasted almonds.
Tip: This recipe can be made 1-2 days ahead of time. Simply prepare the salad and dressing and hold off on adding the almonds until right before serving. Enjoy!
Nutrition Information Per Serving (does not include diced pineapple): 96 calories, 6.9 g fat, 7.8 g carbs (2.9g fiber), 2.5g protein, 22 mg sodium, and is an excellent source of vitamins A, C, and K.
