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Asian Coleslaw

Low Carbohydrate Recipe

Rice vinegar and sesame oil give this tasty Asian Coleslaw an Asian flair. Cabbage, carrots and green onions make up the vegetables while cilantro seasons.



1/3 cup seasoned rice vinegar
2 tablespoons vegetable oil
2 teaspoons sesame oil -- toasted
3/4 teaspoon salt
1 large head cabbage (about 2-1/2 pounds), thinly sliced and tough ribs discarded
1 bag shredded carrots (16 ounce)
4 green onions, thinly sliced
1/2 cup fresh cilantro leaves, chopped (you can substitute parsley if desired)

Recipe Directions

In large bowl, use a wire whisk or a fork to mix the rice vinegar, vegetable oil, sesame oil, and salt. Add the cabbage, carrots, green onions, and cilantro; toss gently until the dressing is evenly distributed over the vegetables.

Cover tightly and refrigerate until it is time to serve.

Nutrition Information

Recipe makes 8 servings
Calories: 25; Total Fat: 2g; Cholesterol: 34mg; Protein: trace; Total Carbohydrate: 0g; Dietary Fiber: trace; Sodium: 103mg

Calories from fat: 76.9 percent
Exchanges: 1/2 Fat

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