Colorful Asian Slaw with Warm Ginger-Lime Dressing - 17g Carbs, 3g Fiber, 9g Sugar
{Suggestion: Leave the sugar out! Omit the kosher salt if you are on
a low sodium diet.}
From: www.vegetariantimes.com - October 2011 p.74
A warm dressing of deglazed pan juices gives this room-temperature
slaw a flavor boost. Top with tofu and serve over brown rice for a
light supper.
Serves: 6
4 cups (8 oz) thinly sliced savoy cabbage
2 cups (6 oz) thinly sliced red cabbage
2 medium carrots (4 oz), peeled and cut into very thin matchsticks
1 large Granny Smith apple (8 oz), unpeeled, cored, and cut into
thin matchsticks
3/4 tsp kosher salt
3 Tbsp low-sodium soy sauce
2 Tbsp PLUS 1 tsp lime juice
2 Tbsp brown sugar
2 Tbsp canola oil
1 large red onion, thinly sliced (2 cups)
1 pinch salt, optional
1 Tbsp PLUS 2 tsp minced fresh ginger
1/2 cup roughly chopped cilantro leaves
1/4 cup chopped roasted peanuts, optional
1. Combine savoy cabbage, red cabbage, carrots, and apple in large
heat-proof bowl. Sprinkle with kosher salt. Whisk together soy sauce,
lime juice, 2 Tbsp water, and brown sugar in small bowl.
2. Heat oil in medium skillet over medium-high heat. Add onion and
salt, and cook 7 to 8 minutes, or until onions are browned and bottom
of pan has brown bits. Add ginger, and cook 30 seconds. Add soy sauce
mixture to deglaze, and cook 15 to 25 seconds, using spatula or spoon
to scrape up brown bits. Remove from heat, and spread onion mixture
over cabbage mixture. Toss with tongs until slaw is well combined and
cabbages begin to wilt.
3. Add 1/4 cup cilantro leaves, and toss to combine. Let stand 5 minutes,
then serve garnished with remaining 1/4 cup cilantro and peanuts, if using.
Serves: 6
Serving Size:
Nutrition per Serving:
111 Calories, 5g Total Fat, <1g Saturated Fat, 0mg Cholesterol,
546mg Sodium, 3g Protein, 17g Carbs, 3g Fiber, 9g Sugar
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