Hot & Sour Slaw
From EatingWell: July/August 2008
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.
- 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
- 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.
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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- Ease of Preparation
- Type of Dish
- Salad, side/appetizer
- Total Time
- 30 minutes or less
- Preparation/ Technique
- July/August 2008