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Vietnamese Coleslaw Recipe

Refreshing salads are always popular when dining al fresco, and colorful Vietnamese Coleslaw is no exception. Red and Green cabbage, carrots, cucumbers, and bean sprouts are combined with a sweet and sour dressing to make this easy salad. The bonus is that Vietnamese Coleslaw has Zero grams of fat and only 58 calories per serving. Each serving also supplies 54% of the recommended daily Vitamin A and 60% of the recommended daily Vitamin C. Even those running around in swimsuits by the pool can eat as much as they want.
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This delicious salad is great as a condiment on sandwiches, or can be served with grilled meats, poultry, and seafood, especially if flavored with Asian marinades such as teriyaki. It’s a “must have” salad with spicy Asian dishes such as Thai Grilled Chicken, since the refreshing flavors in the salad complement the spicy flavors of the other dishes.

12 Servings

Dressing:
1/2 cup fresh lime juice
6 tablespoons sugar
1/4 cup water
1/4 cup rice vinegar
1/2 teaspoon salt

6 cups shredded green cabbage
3 cups shredded red cabbage
1 cup shredded carrots
1 large cucumber, peeled, and cut into julienne strips
1 cup bean sprouts
1/2 cup fresh mint leaves, chopped
1/2 cup fresh cilantro, chopped
  1. Place the dressing ingredients in the blender and blend until the sugar is dissolved; alternately, whisk together.
  2. Mix the remaining ingredients; pour the dressing over all and toss.

Amount Per Serving
Calories 58 Calories from Fat 2
Percent Total Calories From: Fat 3% Protein 9% Carb. 88%

Nutrient Amount per Serving
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 110 mg
Total Carbohydrate 13 g
Dietary Fiber 1 g
Sugars 6 g
Protein 1 g

Vitamin A 54% Vitamin C 60% Calcium 0% Iron 3%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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