Asian Coleslaw Salad
Source of Recipe
Internet
List of Ingredients
--Dressing--
1/2 cup pineapple juice, frozen concentrate, thawed
1/3 cup seasoned rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame oil
2 teaspoons grated gingerroot
1 teaspoon cornstarch
1 clove garlic, minced
--Salad--
2 packages Oriental flavor instant ramen noodles (2.8 oz) discard
seasoning packets
1 package shredded cabbage (16 oz.) with carrot or coleslaw mix (about 8 cups)
1/2 cup slivered almonds, toasted
2 medium carrots (1 cup) chopped or shredded
1/2 cup sliced green onions
1/2 cup toasted sesame seeds
Recipe
DRESSING: Whisk together all ingredients in a medium saucepan. Bring mixture to a boil over medium-high heat. Cook for 1 minute, until slightly thickened. Cool to room temperature. Refrigerate for up to 3 days. Makes 1 cup of dressing (8 servings - 2 Tbsp ea)
SALAD: In an extra large bowl, combine the dry ramen noodles, cabbage, almonds, carrots, green onions, and sesame seeds. Drizzle dressing over the cabbage mixture. Toss to coat.
NOTES:
The Oriental salad dressing used in this recipe saves almost 30 grams of fat per serving!!
Nutritional info (for Salad Dressing by itself) -- Per serving (2 tablespoons): 51 calories, 1.8 g fat, 0.3 g saturated fat, 0.4 g protein, 8.1 g carbohydrate, 0 g fiber, 0 mg cholesterol, 76.9 mg sodium % calories from fat: 33*
*higher than other recipes, but still very low in fat for salad dressing
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