Go Red Week: Asian Coleslaw

    12:02 PM, Feb 9, 2012   |    comments
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    LITTLE ROCK, Ark. (KTHV) -- We continue Go Red Week on "Today's THV at 9:00" with asian coleslaw.

    Julie Cavanaugh will demonstrate this recipe with Ashley, Alyse and Tom.

    Julie is a heart survivor, she was diagnosed with a congenital heart defect at 21. Julie is also Go Red For Women volunteer and serves on our Heart Walk committee.

    Asian Coleslaw
    6 servings

    1 12-ounce bag shredded cabbage (green or purple, or blended)
    1 medium cucumber, peeled and seeded, sliced in to thin sticks
    1 medium red or green bell pepper, thinly sliced
    5 medium green onions, sliced
    12 leaves washed fresh basil or 1 teaspoon dried basil

    Combine all vegetables in a bowl, toss.

    1/4 teaspoon crushed red pepper flakes
    1/2 teaspoon garlic minced from jar or 1 clove minced
    3 tablespoons white or cider vinegar
    1/2 teaspoon white sugar, granulated
    1 tablespoon and 1 teaspoon low-sodium soy sauce
    1 teaspoon extra virgin olive oil

    1. Combine in small bowl and whisk well.
    2. Pour over vegetables and toss to coat.

    Per serving:
    Calories 42
    Total Fat 1.0 g
    Saturated Fat 0.0 g
    Trans Fat 0.0 g
    Polyunsaturated Fat 0.0 g
    Monounsaturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 107 mg
    Carbohydrates 7 g
    Fiber 2 g
    Sugars 4 g
    Protein 2 g

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