Asian Coleslaw (Dr. Weil)

Asian Coleslaw (dr. Weil) Recipe

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Jean LeClair


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

★★★★★ 1 vote
1 Hr 15 Min


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


1Discard 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.
2Meanwhile, peel the carrots and grate them into thin shreds.
3Drain 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.
4Add carrots to the cabbage and mix well.
5Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.
6Pour the dressing over the cabbage and mix well. Let chill. Garnish with minced scallions and toasted sesame seeds before serving.

About Asian Coleslaw (Dr. Weil)

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