Asian Slaw

Asian Slaw
Tangy rice vinegar and soy sauce create a refreshing dressing for this Asian-style side dish.
Makes 8
Prep 15 m
Cook 4 m



  1. 1 of 3 Place almonds in a small nonstick skillet. Toast over medium-high heat for 4 minutes, shaking pan, until lightly browned. Remove from heat; set aside.
  2. 2 of 3 Trim cabbage. Cut lengthwise into quarters, then crosswise into thin shreds; put in a large bowl. Add carrots, basil and peas. Toss to combine.
  3. 3 of 3 In small bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil and salt. While whisking, add vegetable oil in a thin stream, until blended. Sprinkle almonds over cabbage mixture; drizzle slaw with dressing. Toss to combine and serve.
Nutrition Information for Asian Slaw
Servings Per Recipe: 8
Per Serving: 1 g sat. fat, 0 mg chol., 123 mg sodium, 3 g fiber, 9 g carb., 11 g Fat, total, 158 kcal cal., 4 g pro.