Spicy Asian Slaw


Spicy Asian Slaw


  • 2 cups loosely packed shredded red cabbage
  • 3/4 cup fresh (or thawed frozen) snow peas, cut diagonally into 1-inch pieces
  • 1/2 cup frozen shelled edamame, thawed
  • 1/2 cup diced red onion
  • 1/2 cup medium red bell pepper, cut into thin strips, then into 2-inch pieces
  • 1/3 cup slivered almonds, toasted


  • 2 tablespoons low-sodium shoyu
  • 2 tablespoons cider vinegar
  • 2 tablespoons sugar substitute
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon dried red pepper flakes


  1. Combine salad ingredients in a medium bowl.
  2. Combine vinaigrette ingredients in a small jar, secure lid, and shake vigorously until well-blended.
  3. At time of serving, pour vinaigrette over salad ingredients and toss gently,and coat completely.

Makes 6 servings.

Nutritional analysis:
105 calories, 65 calories from fat, 7.0 g total fat, .6 g saturated fat, 0 g trans fat, 0 cholesterol, 195 mg sodium, 8 g carbohydrate, 3 g dietary fiber, 4 g sugars, 4 g protein


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