This versatile slaw is light, crunchy, and refreshing—fab for summer entertaining. (And waaaaay better for you than traditional Coleslaw!) Only 5 Weight Watchers PointsPlus per serving. It pairs wonderfully with brisket or steak. (Perfect for Passover!) Goes great with Chinese Take-Out too. (Mix it with Lo Mein to bulk it up and reduce the calories.)
When I was in South Africa last November for my dad’s 80th, I helped my sweet Auntie Angie—visiting from Israel—make her popular, five-ingredient slaw for shabbat dinner.
Auntie Angie’s Super Simple Slaw
- one green cabbage, shredded
- 1 cup white vinegar
- 1 cup vegetable oil
- 1 cup sugar (oy!)
- 4 tablespoons soy sauce
It was surprisingly delicious. But a little too high in oil and sugar for me.
Then, a few weeks ago, we introduced our close friends, the Hills, to Wood Ranch in Agoura Hills—the always packed BBQ joint in the LA West Valley—and the charming waitress, Mia, insisted that we try some of their most popular sides before proceeding with our order of grilled asparagus and Caesar salad. (I guess she didn’t approve!) Well, I was soooo glad that she did, because otherwise I would never have discovered their fabulous slaw! Refreshingly crispy and just a little sweet. (I wished that I had eaten more slaw and less ribs as I waddled out of there feeling like a stuffed piglet!)
What if I combined Auntie Angie’s Super Simple Slaw with Wood Ranch’s Original Peanut Coleslaw, giving it an Asian twist…?
I used the same colorful, crunchy veggies—and of course, the roasted peanuts, which give that sweet and salty bite. I added ginger and garlic, and substituted rice vinegar (my fav) and lime juice, and reduced the sugar and oil.
Yummmm!!!! And totally addicting! (I have literally eaten pounds of the stuff—just cannot get enough of it!)
Trader Joe’s carries Natural Rice Vinegar and Toasted Sesame Oil—both reasonably priced. You can find them in the Asian section of your supermarket.
Add a drop to brighten up any dish, or whisk with lemon juice and olive oil for a tasty dressing.
Click here for my Trader Joe’s Shopping List (with Weight Watchers Power Foods and PointsPlus) >>
If you’re in the mood for chopping veggies (I personally find it quite therapeutic)—go for it. But any 2 pound combination of pre-cut cabbage, red cabbage, and carrots—or even broccoli slaw—will work.
I even saw an Asian Blend with Kale at Ralph’s.
Make it a Meal
- Add Trader Joe’s Grilled Teriyaki Chicken Strips
- Or StarKist Sweet & Spicy Tuna (Target)
Substitute edamame for the peanuts to keep it low-cal.
Asian Cole Slaw
- 16 oz shredded green cabbage or coleslaw mix
- 10 oz shredded red cabbage about 5 cups
- 6 oz shredded carrots 3 - 4 large
- 4 scallions green onions, thinly sliced on the diagonal (all of the white part and half of the green)
- 4 - 5 sticks celery thinly sliced on the diagonal (about 1 1/4 cups)
- ½ cup roasted lightly salted peanuts (plus extra for garnish)
Dressing (can be doubled—see note)
- 1 tablespoon grated ginger or finely minced—see note
- 1 clove garlic finely minced
- ¼ cup natural rice vinegar not seasoned, or white vinegar or red wine vinegar
- 1 tablespoon fresh lime juice about 1 med lime
- 3 tablespoons sugar
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon salt use less if using regular soy sauce
- freshly ground black pepper to taste about 10 grinds
- ¼ cup vegetable oil
- 2 teaspoons dark sesame oil optional
- Mix all slaw ingredients (except for peanuts) very well.
- Whisk dressing ingredients in a small bowl or 2 cup measuring cup. (Drizzle in the vegetable oil last, whisking it in as you drizzle.) Taste and add more sugar if needed. Add dressing just before serving. Taste for seasoning and add more salt if necessary. (Keep in mind that the nuts will add a salty element.) Mix in 1/2 cup nuts at the last minute. Garnish with more nuts.
The slaw can be assembled the day before and refrigerated. Bring to room temperature and dress just before serving. Serve within one hour of dressing to keep the veggies crisp!
Grating the ginger with a microplane grater is easier than mincing, and makes the pieces finer and less potent.