Asian Slaw

Not your typical mayonnaise type slaw.  Don't get me wrong...I AM a MAYO lover, but I know there are mayo haters out there too...but even us mayo lovers like a lighter mayo- less slaw every now and then. 

I cut up some fresh cabbage for this dish because I had some on hand left over from some soup I made earlier in the week, but you could use the package coleslaw mix to make it more convenient. Or how about using napa cabbage?  Yum!  That would work well too!   The flavor of this slaw sort of reminds me of the very popular salad several ago made with uncooked ramen noodles.  Does anyone remember that one?  I remember that recipe used an obscene amount of oil...something like a cup.  Anyway...that is what the flavors in this recipe remind me of. 

We had this slaw with some teriyaki beef kabobs ( Market Day ) and it was a perfect compliment!  I also used leftover slaw the next day inside some "clean out the fridge" fried rice!  It was great! 

Asian Slaw

Printable Recipe

Servings - 10   Serving size - 1/10th of recipe or approx. 1/2 cup   Points Plus per svg - 1 point+

Calories - 49.4,   Total Fat - 3.1g,   Carb. - 5g,   Protein - 1.4g,   Fiber - 1.5g

4- 5 cups shredded green cabbage

1 cup shredded carrot

3 - 4 scallion, finely sliced ( green and white parts )

1/4 cup toasted, unsalted sliced almonds

3 TBS. plain rice vinegar ( NOT seasoned )

1 TBS. low sodium soy sauce

1 TBS. honey

1 squirt of sriracha sauce ( optional )

1 TBS. canola oil

1 tsp. toasted sesame oil

salt and fresh ground pepper, to taste

1.  In large bowl, combine the cabbage, carrots, sliced scallions and almonds.  (If you have raw sliced almonds, you can dry toast them on the stove in a nonstick skillet until they start to brown and become fragrant.  Let them cool before adding to salad.) 

2. In small bowl, combine the rice vinegar, soy sauce, honey, and sriracha ( if using) with a whisk.  Whisk in the canola oil to make a vinaigrette.  Whisk in sesame oil.  Pour onto the cabbage mixture and mix well.  Allow to sit ( in fridge or on the counter ) for about 30 minutes before serving to allow flavors to blend.  Season with salt and pepper to taste. 

The weather was wonderful this weekend, and I think my family got a week's worth of outdoor spring cleaning done in a day.  The vehicles all got washed, the flower beds got cleaned up, the lawn got a dose of fertilizer, the garage got spiffed up,  we pulled out some dead or almost dead rhododendrons in the backyard and more!  Busy!  Of course, a front is moving in...and it is supposed to be in the 40's tomorrow, so the nice spring weather was a bit short lived.  The trees are finally starting to show some evidence of life...and I can see tiny, tiny leaves peeking through on my crabapple tree.  The tips of the daffodils are beginning to turn a slight yellow also, meaning the blooms will be out shortly.  I am sooo sooo ready to end this miserable winter!  I really want to get out and fire up my grill!  I just love grilling stuff...and I love the fact that clean up is reduced so much by cooking outdoors!  Hopefully, in the months to come, I will have some great marinades and grilled items to share!  How about you...do you love to grill or eat grilled food?