Ingredients for Asian Coleslaw
- 1/2 cup rice wine vinegar
- Olive Oil
- Celery Seed
- Chili Garlic Sauce
- 1/4 cup Splenda Sugar Substitute
- 6 cups shredded cabbage
- 1/2 teaspoon salt
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
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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.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
4g
Carbs
3g
