Asian Coleslaw (Dr. Weil)

ASIAN COLESLAW (DR. WEIL)
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

The Cook

Jean LeClair Recipe
Well Seasoned
Waukesha, WI (pop. 70,718)
TheCookingMachine
Member Since Apr 2010
Jean's notes for this recipe:
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
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Directions

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.

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user Karla Everett Karla59 - Mar 21, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
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