Jean LeClair Recipe

Asian Coleslaw (Dr. Weil)

By Jean LeClair TheCookingMachine


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


Recipe Rating:
 1 Rating
Serves:
8
Prep Time:

Ingredients

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

1
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.
2
Meanwhile, peel the carrots and grate them into thin shreds.
3
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.
4
Add carrots to the cabbage and mix well.
5
Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.
6
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