Asian Coleslaw?

[Guest guest]

At 10/30/2001, Deb wrote:

>Could someone please post their yummy recipes for Asian coleslaw?

>

>Thank you everyone,

>Deborah

>The NL

 

hi Deb -- we don't have a favorite recipe. we like to experiment. here's one

that is predictable... ;-)

 

 

* Exported from MasterCook *

 

Asian Coleslaw with Ginger Dressing

 

Recipe By :Beverly Mills and Alicia Ross

Serving Size : 6 Preparation Time :0:00

Categories : Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

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

*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

(shredded cabbages, carrots)

 

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:

" Desperation Dinners "

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

 

Per Serving (excluding unknown items): 99 Calories; 8g Fat (67.0% calories from

fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 112mg

Sodium. Exchanges: 1 1/2 Vegetable; 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 0