Asian Slaw


Saw this in Parade Magazine Sunday and just had to try it! I changed out the cabbage and carrots for slaw in a bag, used chili garlic instead of siracha and just loved the end result.


4 cups shredded cabbage (coleslaw in a bag)
Pinch of salt and pepper
1½ Tbsp seasoned rice vinegar
1⁄3 cup fat-free mayonnaise
1¼ tsp Asian sesame oil
½ tsp sriracha (or 1 tablespoon chili garlic sauce)
¼ tsp sugar  (a sprinkle of splenda)


1.Whisk together vinegar, mayonnaise, sesame oil, sriracha, and sugar until smooth. Taste; add pinch of salt if needed.
2. Pour dressing over bag-o-slaw and toss to combine. Serve slaw immediately or chill for a few hours, tossing again before serving. Finish with a shower of sesame seeds or some chopped peanuts, if desired.
For lunches i split the bag into 4 servings, and split the dressing into 4 servings about 1-2 tablespoons each.
And hubby even liked it! Woah!!!

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