Chinese Slaw

Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Source: Cooking Light Annual Recipes 1998
CL Comments: This recipe goes with Shanghai Tofu Burgers With Chinese Slaw.
Comments from a PA Kitchen: This is actually quite good---different. BUT, next time I make it (and I probably will make it again), I will use ONLY the light green and green parts of the green onion, NOT the white parts, which were WAY too overpowering in here. The portion size is 1/2 cup for a point, but a full cup would also be a point.

INGREDIENTS:

4 cups shredded green cabbage
3/4 cup diagonally sliced green onions
1/2 cup shredded carrot
1/2 cup thinly sliced red bell pepper
2 tablespoons low-sodium tamari or soy sauce
1 tablespoon sesame seeds, toasted
1 tablespoon grated peeled fresh ginger
1 tablespoon mirin (sweet rice wine)
1 tablespoon rice vinegar
1 1/2 teaspoons dark sesame oil
2 teaspoons sugar

INSTRUCTIONS:

  1. Combine all ingredients in a large bowl. Let stand at least 15 minutes.

NUTRITIONAL INFO:

H.U: 1 per serving
CALORIES 34 (44% from fat); FAT 1.6g (satfat 0.2g, monofat 0.6g, polyfat 0.7g); PROTEIN 1g; CARBOHYDRATE 4.1g; FIBER 1g; CHOLESTEROL 0.0mg; IRON 0.7mg; SODIUM 125mg; CALCIUM 58mg

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