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Hot & Sour Slaw

July/August 2008

Your rating: None Average: 3.5 (34 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

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Total Time:

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

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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