Lightened Up Asian Coleslaw
Ingredients
- 2 tablespoons sesame seeds
- 4 tablespoons rice vinegar
- 2 tablespoons canola oil (or olive oil)
- 2 ½ teaspoons soy sauce
- 2 teaspoons sesame oil
- Pinch sugar substitute
- 2 cups** red cabbage (shredded, about 1/2 head)
- 2 cups** green cabbage (shredded, about 1/2 head)
- 2 cups** carrots (shredded, about 4 carrots)
- to taste kosher salt
- to taste black pepper (ground)
** Note: You can substitute packaged cole slaw mix for the cabbage and carrots
Serves: 4
Heat a small skillet over medium heat. Add the sesame seeds and toast, stirring occasionally, until lightly browned, about 3-4 minutes. Transfer seeds to a small bowl and set aside. In a small bowl, whisk together rice vinegar, vegetable oil, soy sauce, sesame oil and pinch of a sugar substitute. Set aside. In a large bowl, combine shredded cabbages and carrots. Toss to combine. Add vinegar mixture and toss to coat. Season with kosher salt and ground pepper, to taste. To serve, sprinkle with toasted sesame seeds.
Nutrition Facts:
Calories: 165 kcal
Carbs: 13.5 g
Protein: 3.3 g
Sodium: 400 mg
As seen on Keloland Living!
