Healthy eating: Asian-style coleslaw |

Healthy eating: Asian-style coleslaw

1 small piece of fresh ginger (need about 1 tablespoon)

1/2 cup unseasoned rice vinegar

1/4 cup sugar

1/2 tablespoon dark sesame oil

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

5 cups shredded cabbage (any variety)

1 cup shredded carrots

2 green onions cut into 1-inch julienne pieces

1 tablespoon fresh basil leaves, thinly sliced

1 tablespoon fresh mint leaves, thinly sliced

4 tablespoons dry-roasted peanuts, chopped

Prepare dressing by peeling and mincing 1 tablespoon of fresh ginger.  In a sealable pint jar, combine ginger, rice vinegar, sugar, sesame oil, salt and red pepper.  Shake until the dressing is combined and the sugar is dissolved. In a large bowl, assemble the salad by combining the cabbage, carrots, onions, basil and mint. Toss the salad with the dressing, top with peanuts and serve. Serves 6

Nutrition information: 105 calories, 4.3 grams fat, 2.6 grams fiber, 220 mg sodium

Adapted from a recipe provided by the Kendall Reagan Nutrition Center at Colorado State University

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