This flavor-packed twist on traditional creamy coleslaw is a perfect complement to Asian-themed meals. The light, tangy vinaigrette enhances the fresh veggies.
—ERIN CHILCOAT CENTRAL ISLIP, NY
PREP: 15 MIN. + CHILLING • MAKES: 2 SERVINGS
1 cup shredded Chinese or napa cabbage
1/2 cup sliced water chestnuts, chopped
1/2 small zucchini, julienned
2 tablespoons chopped green pepper
4 1/2 teaspoons rice vinegar
1 teaspoon sugar
1 teaspoon sesame seeds, toasted
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
Dash crushed red pepper flakes
In a small bowl, combine the cabbage, water chestnuts, zucchini and green pepper. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Refrigerate for at least 1 hour.
PER SERVING 1 cup equals 65 cal., 2 g fat (trace sat. fat), 0 chol., 120 mg sodium, 11 g carb., 2 g fiber, 2 g pro. Diabetic Exchange: 2 vegetable.