Asian-Flavored Coleslaw with Rice Vinegar and Ginger

Chicken Quesadilla

This mayonnaise-free version of coleslaw is low in saturated fat but is still full of flavor! Peanut oil contains some heart-healthy fats, known as monounsaturated fats. A small amount of sesame oil adds a tremendous amount of flavor to a dish without adding excessive fat. This recipe is also low in sodium. Rice vinegar, ginger and onions enhance this salad so you don't even need to add salt.

Recipe Yield: 4 Servings

Ingredients
  • 4 cups thinly sliced cabbage (about 1/2 large head)
  • 1/2 cup thinly sliced green onions
  • 2 tbsp plus 1 tsp rice vinegar
  • 1 tbsp peanut oil
  • 1 tbsp minced peeled fresh ginger
  • 1 tsp oriental sesame oil
  • 1 tsp sugar

    • Directions

    1. Combine cabbage and green onions in a large bowl.
    2. Add vinegar, peanut oil, ginger, sesame oil, and sugar and toss to blend.
    3. Cover and refrigerate. Can be prepared 2 hours before serving.
    4. Toss before serving.

    Serving Size: About 1 cup

    Nutrition Facts
    Amount Per Serving % Daily Value
    Calories 60 Calories from Fat 42
    Total Fat 5 g 7%
    Saturated Fat 1 g 3%
    Trans Fat 0 g
    Cholesterol 0 mg 0%
    Sodium 47 mg 2%
    Total Carbs 3 g 1%
    Dietary Fiber 1 g 5%
    Sugars 2 g
    Protein 1 g
    Vitamin C 62%
    Calcium 8%
    Iron 5%
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