Asian Cabbage Slaw

Asian Cabbage Slaw
Cabbage slaw in a bowl
Yield: 6 servings

Ingredients:

  • 3 cups purple cabbage, scrubbed with clean vegetable brush under running water, shredded
  • 1 cup carrots, scrubbed with clean vegetable brush under running water, grated
  • 2 green onions, gently rubbed under cold running water, finely chopped
  • ¼ cup cilantro, gently rubbed under cold running water, chopped
  • 2 Tablespoons lime juice
  • ½ Tablespoon low-sodium soy sauce
  • ½ teaspoon sesame oil
  • ½ Tablespoon sesame seeds
  • ¼ teaspoons salt (optional)

Directions:

  1. Wash hands with soap and water.
  2. In a large bowl, combine all the ingredients.
  3. Cover and refrigerate until ready to serve.
  4. Store leftovers in a sealed container in the refrigerator for up to four days.
Notes: 

This slaw pairs perfectly with the Slow-Cooker Korean Beef Tacos.

Nutrition Information:

  • Serving Size (about 1/2 cup):
  • Calories 25
  • Total Fat 1g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 70mg
  • Total Carbohydrates 5g
  • Fiber 2g
  • Total Sugars 2g, includes 0g Added Sugars
  • Protein 1g
  • Vitamin D 0%
  • Calcium 2%
  • Iron 0%
  • Potassium 4%
Nutrition Software Used: 
ESHA Food Processor