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Hot & Sour Slaw

:  July/August 2008

Your rating: None Average: 3.6 (27 votes)

This slaw, a combination of cabbage, red bell pepper, scallions and bamboo shoots, is tossed with a dressing full of the classic flavors of Chinese hot-and-sour soup. Serve with grilled pork tenderloin and a glass of Riesling.


READER'S COMMENT:
"I found the recipe quite bland. I used perhaps 3x the amount of vinegar, toasted sesame oil & ginger to give it some flavor. "
Hot & Sour Slaw Recipe

Makes: 4 servings, a generous 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 3 tablespoons rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon crushed red pepper, or to taste
  • 3 cups shredded napa or green cabbage
  • 1 cup thinly sliced red bell pepper
  • 1/3 cup sliced scallions
  • 1 8-ounce can bamboo shoots, drained and thinly sliced

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Preparation

  1. Whisk vinegar, soy sauce, oil, ginger, white pepper and crushed red pepper in a large bowl. Add cabbage, bell pepper, scallions and bamboo shoots; toss to coat.

Nutrition

Per serving: 64 calories; 4 g fat ( 1 g sat , 1 g mono ); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 112 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (20% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat


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Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Vegan
Vegetarian
Entertaining, casual
Everyday favorites
Picnic
Potluck
Ease of Preparation
Easy
Type of Dish
Salad, side/appetizer
Total Time
30 minutes or less
Ethnic/Regional
Asian
Servings
4
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
July/August 2008
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