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Asian Vegetable Slaw: Date Added: 25 Jun 2012
Listed in: Salad
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Asian Vegetable Slaw

This is a pretty, easy to assemble salad. It uses a combination of fresh and frozen vegetables- don't be afraid to add your own unique ingredients depending on what is in season or in your refrigerator. Grated carrots, sliced radishes and chopped scallions could all be delicious additions. Four tablespoons of your favorite bottled Asian-flavored salad dressing can be substituted for the homemade vinaigrette.
2 cups loosely packed shredded red cabbage or 1/2 ( 16 oz) packaged shredded coleslaw mix
3/4 cup fresh ( or thawed frozen) snow peas, cut diagonally into 1 - inch pieces
1/2 cup frozen peas or shelled edamame, thawed
1/2 cup diced red onion
1/2 medium red bell pepper, cut into thin strips, then into 2-inch pieces
1/3 cup slivered or chopped almonds, toasted

2 tbsp reduced sodium soy sauce
2 tablespoons cider vinegar
1 tablespoon canola oil

Cooking Instructions

Combine all salad ingredients in a medium bowl except the nuts. Combine vinaigrette ingredients in a small jar, secure lid and shake vigorously until well blended.
Pour vinaigrette over salad dressings 15 minutes before serving. Right before serving toss with the toasted nuts, toss gently, yet thoroughly, to coat completely.
Calories per servings 105
Adapted from the American Diabetes Association Heart-Smart Diabetes Kitchen Cookbook.

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