Ingredients for Asian Coleslaw
- Rice Wine Vinegar
- Olive Oil
- Celery Seed
- Chili Garlic Sauce
- Splenda Sugar Substitute
- Coleslaw
- Salt to taste (optional)
How to Make Asian Coleslaw
- In a jar with a tight-fitting lid, combine 1/2 cup rice vinegar, 1/4 cup sugar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 teaspoon grated ginger. Secure the lid and shake vigorously until the sugar is completely dissolved.
- Add the dressing to 6 cups of shredded cabbage (about 1 small head). Gently toss to ensure all the cabbage is evenly coated.
- Taste and add a pinch of salt to your preference, if desired.
- Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for 1-2 hours before serving.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
4g
Carbs
3g
