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Asian coleslaw with ginger dressing

creamy yogurt honey lemon dressing with coleslaw variation

 

 

* Exported from MasterCook *

 

Asian Coleslaw With Ginger Dressing

 

Recipe By :Desperation Dinners

Serving Size : 6 Preparation Time :0:00

Categories : Ginger Salads and Dressings

 

 

Amount Measure Ingredient -- Preparation Method

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*GINGER DRESSING:

3 tablespoons peanut oil

1 tablespoon reduced-sodium soy sauce

1 tablespoon rice wine vinegar

1 teaspoon dark sesame oil

2 teaspoons minced ginger

*COLESLAW:

1 1/2 cups chopped yellow bell pepper (1 large)

3/4 cup chopped Kirby cucumber (1 medium)

2 ripe Roma tomatoes

8 ounce coleslaw mix

 

1. In a small jar that has a lid, combine the peanut oil, soy sauce, vinegar,

sesame oil and ginger. Cover and shake until well-combined. Makes 1/3 cup.

2. Rinse and seed the bell pepper and cut it into strips about 1/4 inch wide.

Cut the strips in half, and add them to the bowl.

3. Cut the ends off the cucumber, but do not peel it. Cut the cucumber in half.

Using a small spoon, scrape the seeds out of each half. Coarsely chop the

cucumber and add it to the bowl.

4. Cut the tomatoes in half and scrape out the seeds. Cut each half into strips

1/4 inch wide. Add them to the bowl. Add the coleslaw mix and toss well to

combine. Toss with dressing and serve at once.

Coleslaw with dressing: 97 calories (69 percent from fat), 8 g fat (1 g

saturated), 1 g dietary fiber.

 

Source:

" Alicia Ross and Beverly Mills, Aug 1999 "

 

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Per serving: 99 Calories (kcal); 8g Total Fat; (67% calories from fat); 1g

Protein; 7g Carbohydrate; 0mg Cholesterol; 112mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Keep fresh ginger in the Desperation Pantry, grate and freeze, as

follows. Peel fresh ginger and cut it into about 1/4-inch slices. Drop the

pieces two or three at a time through the feed tube of the food processor onto

the moving steel blade. (This trick keeps the ginger pieces from sticking to the

blade, requiring you to stop and pry them loose.) Transfer the ginger to a

freezer bag with zip-top press to spread until the ginger is in a thin layer,

about 1/8-inch thick. Freeze up to three months. Break off what you need.

Nutr. Assoc. : 0 0 0 0 0 0 0 2236 3010 4778 4920

 

 

* Exported from MasterCook *

 

Creamy Yogurt-Honey Lemon Dressing

 

Recipe By :Stonyfield Farm, Wilton, NH

Serving Size : 10 Preparation Time :0:00

Categories : Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup plain yogurt

1 tablespoon balsamic vinegar

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

1 tablespoon honey

2 tablespoons fat-free mayonnaise

1 teaspoon dried oregano -- crushed

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Combine all ingredients in a blender and blend until smooth.

Makes 1 1/4 cups.

Coleslaw dressing: Stir in a teaspoon of lemon zest and a quarter of a teaspoon

of caraway seeds into the blended dressing.

Each 2-tablespoon serving contains about 30 calories; 1g fat; 0 g fiber.

Developed by Laura Knoy.

 

Source:

" Stonyfield Farm Yogurt Cookbook, Meg Cadoux Hirshberg 1999 "

Yield:

" 20 tablespoons "

 

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Per serving: 37 Calories (kcal); 2g Total Fat; (50% calories from fat); 1g

Protein; 4g Carbohydrate; 3mg Cholesterol; 263mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : Readers can get a copy of the book -- plus a free yogurt cheese-maker as

a gift -- for about $15 by ordering directly from Stonyfield Farm, at (800)

776-2697.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

 

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