Asian Coleslaw With Rice Vinegar Dressing
A crisp coleslaw infused with vibrant Asian flavors, featuring cabbage, carrots, bok choy, and a sesame-rice vinegar dressing.
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Instructions
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Wash and thoroughly drain all vegetables. Shred the cabbage and carrots.
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Separate bok choy, then cut stalks diagonally and leaves straight across.
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Combine shredded cabbage, carrots, bok choy, and mung bean sprouts in a large bowl.
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In a small bowl, whisk olive oil, rice vinegar, and sesame oil to form the dressing.
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Pour dressing over vegetables and toss well.
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Add cilantro, if desired, and sprinkle with toasted sesame seeds. Chill until serving.
Nutritional Info (per serving)
Calories:
77 kcal
Carbohydrate:
11 g
Cholesterol:
0 mg
Fiber:
4 g
Protein:
4 g
Saturated Fat:
0 g
Sodium:
59 mg
Sugar:
5 g
Fat:
3 g
Unsaturated Fat:
0 g