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Asian Cole Slaw

Orna
5 Weight Watchers PointsPlus per serving.
Print Recipe Pin Recipe
Prep Time 30 minutes
Servings 10

Ingredients
  

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

Instructions
 

  • 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.

Notes

This dressing is quite light, so if you like salads very well dressed, double the dressing, or hold back a bit of the veggies before adding the dressing to make sure you don't run out.
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.