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Categories: Salads, Vegetarian

Shiso Coleslaw

Rich mayonnaise or oily vinaigrettes often make coleslaws heavy. But this light Japanese-style coleslaw, made with the aromatic shiso leaf, needs only one teaspoon of oil. Nappa cabbage, green onions and rice vinegar boost the slaw's flavor too. And if ... Read more

Total time: 20 minutes | Serves 6
  • 10 shiso leaves
  • 1/2 head nappa cabbage, shredded (about 6 cups)
  • 4 green onions, sliced
  • 1 cup snow peas, cut in half lengthwise
  • 2 tablespoons toasted sesame seeds
  • 1/3 cup rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • 1 teaspoon minced ginger root
  • 1 teaspoon sesame oil

Step 1Remove the stems from the shiso leaves. Cut the leaves in half lengthwise, then cut the leaves crosswise into thin strips.

Step 2Toss the shiso leaves, shredded cabbage, sliced onions, snow peas and sesame seeds in a large bowl.

Step 3Stir together the rice vinegar, sugar, salt, garlic, ginger and sesame oil. Pour over the cabbage mixture and toss.

Each serving:
99 calories; 873 mg sodium; 0 cholesterol; 2 grams fat; 0 grams saturated fat; 18 grams carbohydrates; 2 grams protein; 3.35 grams fiber.
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