Jean LeClair Recipe

Asian Coleslaw (Dr. Weil)

By Jean LeClair TheCookingMachine

Recipe Rating:
 1 Rating
Prep Time:

Jean's Story

Nutrients Per Serving
Calories: 126.8
Protein: 3.6 grams
Fat: 3.7 grams
Saturated Fat: 0.5 grams
Monounsat Fat: 1.3 grams
Polyunsat Fat: 1.6 grams
Carbohydrate: 23.7 grams
Fiber: 5.7 grams
Cholesterol: 0.0 mg
Vitamin A: 8,186.9 IU
Vitamin E: 0.5 mg/IU
Vitamin C: 98.1 mg
Calcium: 134.4 mg
Magnesium: 47.6 mg


medium green cabbage head
medium red cabbage head
3 Tbsp
sea salt
large carrots
1/4 c
minced scallions
1 Tbsp
toasted sesame seeds
2/3 c
unseasoned rice vinegar
1/4 c
light brown sugar
1 1/2 Tbsp
dark-roasted sesame oil

Directions Step-By-Step

Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Layer the cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.
Meanwhile, peel the carrots and grate them into thin shreds.
Drain off any liquid produced by the cabbage and rinse the cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, rinse it again.
Add carrots to the cabbage and mix well.
Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.
Pour the dressing over the cabbage and mix well. Let chill. Garnish with minced scallions and toasted sesame seeds before serving.

About this Recipe

Course/Dish: Other Salads
Other Tag: Quick & Easy