Asian Cole Slaw

This versatile slaw is light, crunchy, and refreshing—fab for summer entertaining. (And waaaaay better for you than traditional Coleslaw!) Only 5 Weight Watchers PointsPlus per serving. It pairs wonderfully with brisket or steak. (Perfect for Passover!) Goes great with Chinese Take-Out too. (Mix it with Lo Mein to bulk it up and reduce the calories.)

Asian Cole Slaw inspired by Wood Ranch Peanut Coleslaw - www.ornabakes.com 

When I was in South Africa last November for my dad’s 80th, I helped my sweet Auntie Angie—visiting from Israel—make her popular, five-ingredient slaw for shabbat dinner.

Making Coleslaw with Auntie Angie

Auntie Angie’s Super Simple Slaw

  • one green cabbage, shredded
  • 1 cup white vinegar
  • 1 cup vegetable oil
  • 1 cup sugar (oy!)
  • 4 tablespoons soy sauce

It was surprisingly delicious. But a little too high in oil and sugar for me.

Then, a few weeks ago, we introduced our close friends, the Hills, to Wood Ranch in Agoura Hills—the always packed BBQ joint in the LA West Valley—and the charming waitress, Mia, insisted that we try some of their most popular sides before proceeding with our order of grilled asparagus and Caesar salad. (I guess she didn’t approve!) Well, I was soooo glad that she did, because otherwise I would never have discovered their fabulous slaw! Refreshingly crispy and just a little sweet. (I wished that I had eaten more slaw and less ribs as I waddled out of there feeling like a stuffed piglet!)

Idea!

What if I combined Auntie Angie’s Super Simple Slaw with Wood Ranch’s Original Peanut Coleslaw, giving it an Asian twist…?

I used the same colorful, crunchy veggies—and of course, the roasted peanuts, which give that sweet and salty bite.  I added ginger and garlic, and substituted rice vinegar (my fav) and lime juice, and reduced the sugar and oil. 

Yummmm!!!! And totally addicting! (I have literally eaten pounds of the stuff—just cannot get enough of it!)

Trader Joe’s carries Natural Rice Vinegar and Toasted Sesame Oil—both reasonably priced. You can find them in the Asian section of your supermarket.

Natural Rice Vinegar 

 

 

 

 

Add a drop to brighten up any dish, or whisk with lemon juice and olive oil for a tasty dressing.

 

 

 

 

 

 

 

Sesame Oil

 

Click here for my Trader Joe’s Shopping List (with Weight Watchers Power Foods and PointsPlus) >>

If you’re in the mood for chopping veggies (I personally find it quite therapeutic)—go for it. But any 2 pound combination of pre-cut cabbage, red cabbage, and carrots—or even broccoli slaw—will work.

I even saw an Asian Blend with Kale at Ralph’s.

Dole Asian Blend

Make it a Meal

  • Add Trader Joe’s Grilled Teriyaki Chicken Strips

 Trader Joe-San Grilled Teriyaki Chicken Strips

  • Or StarKist Sweet & Spicy Tuna (Target)

StarKist Sweet and Spicy Tuna 

Substitute edamame for the peanuts to keep it low-cal.

Asian Cole Slaw
Serves 10
5 Weight Watchers PointsPlus per serving.
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Prep Time
30 min
Prep Time
30 min
167 calories
15 g
0 g
11 g
4 g
1 g
148 g
447 g
7 g
0 g
10 g
Nutrition Facts
Serving Size
148g
Servings
10
Amount Per Serving
Calories 167
Calories from Fat 98
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 447mg
19%
Total Carbohydrates 15g
5%
Dietary Fiber 4g
16%
Sugars 7g
Protein 4g
Vitamin A
67%
Vitamin C
63%
Calcium
7%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Slaw
  1. 16 oz shredded green cabbage (or coleslaw mix)
  2. 10 oz shredded red cabbage (about 5 cups)
  3. 6 oz shredded carrots (3 - 4 large)
  4. 4 scallions (green onions), thinly sliced on the diagonal (all of the white part and half of the green)
  5. 4 - 5 sticks celery, thinly sliced on the diagonal (about 1 1/4 cups)
  6. 1/2 cup roasted, lightly salted peanuts (plus extra for garnish)
Dressing (can be doubled—see note)
  1. 1 tablespoon grated ginger (or finely minced—see note)
  2. 1 clove garlic, finely minced
  3. 1/4 cup natural rice vinegar (not seasoned), or white vinegar or red wine vinegar
  4. 1 tablespoon fresh lime juice (about 1 med lime)
  5. 3 tablespoons sugar
  6. 2 tablespoons reduced sodium soy sauce
  7. 1 teaspoon salt (use less if using regular soy sauce)
  8. freshly ground black pepper to taste (about 10 grinds)
  9. 1/4 cup vegetable oil
  10. 2 teaspoons dark sesame oil (optional)
Instructions
  1. Mix all slaw ingredients (except for peanuts) very well.
  2. Whisk dressing ingredients in a small bowl or 2 cup measuring cup. (Drizzle in the vegetable oil last, whisking it in as you drizzle.) Taste and add more sugar if needed. Add dressing just before serving. Taste for seasoning and add more salt if necessary. (Keep in mind that the nuts will add a salty element.) Mix in 1/2 cup nuts at the last minute. Garnish with more nuts.
Notes
  1. This dressing is quite light, so if you like salads very well dressed, double the dressing, or hold back a bit of the veggies before adding the dressing to make sure you don't run out.
  2. The slaw can be assembled the day before and refrigerated. Bring to room temperature and dress just before serving. Serve within one hour of dressing to keep the veggies crisp!
  3. Grating the ginger with a microplane grater is easier than mincing, and makes the pieces finer and less potent.
beta
calories
167
fat
11g
protein
4g
carbs
15g
more
OrnaBakes http://www.ornabakes.com/

Author: Orna

Orna Purkin is the creator of OrnaBakes—where healthy meets yummy. As a former Weight Watchers Leader and Ambassador, her passion is to inspire others with her healthy recipes, favorite food finds, and weight-loss tips — with the odd confession here and there!

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