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Categories: Salads, Vegetarian

Chopped spicy Asian coleslaw

These three recipes are perfect for barbecues or any other kind of summer entertaining for which you need to bring a dish, because they travel well. The two salads are robustly flavored and especially good with grilled meat, fish or ... Read more

Total time: 30 minutes plus 8 hours chilling | Serves 6 to 8
  • 1 small head cabbage, cored and chopped
  • 2 pickling cucumbers, peeled, seeded and diced
  • 3 large green onions, including green ends, thinly sliced
  • 1 red bell pepper, diced
  • 3 tablespoons canola oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon minced cilantro leaves
  • 1 small jalapeno, seeded and minced
  • 1 1/2 teaspoons minced ginger root
  • 1/2 teaspoon coarse salt
  • Cilantro leaves, for garnish
  • Lime wedges, for garnish

Step 1Place cabbage, cucumbers, onions and bell pepper in large bowl. Combine canola oil, vinegar, lime juice, sesame oil, honey, cilantro, jalapeno, ginger and salt in small bowl and toss with vegetables to mix well. Cover and chill overnight.

Step 2To serve, toss well and adjust seasoning. Garnish with cilantro leaves and lime wedges. Serve chilled.

Each of 8 servings:
94 calories; 169 mg sodium; 0 cholesterol; 6 grams fat; 11 grams carbohydrates; 2 grams protein; 1.27 grams fiber.
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