Asian-Style Slaw

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 5 mins

This slaw is highlighted with vinegar, soy sauce and red pepper, giving it two of the three typical tastes cole slaw can have (spicy and tangy). Enjoy it for a couple of days--it gets better over time.


4cups (10-ounces) cleaned and thinly sliced green cabbage
1/3cup water
1/4cup sugar
1/4teaspoon red pepper flakes
1teaspoon white rice wine vinegar
1tablespoon light soy sauce
2teaspoons toasted sesame seed oil
1/2cup chopped fresh cilantro



  1. In a small saucepan, combine water and sugar; bring to a boil over medium high heat and dissolve all the sugar. Stir until sugar no longer settles on the bottom, approximately 5 minutes. Remove from heat.
  2. In a large mixing bowl, combine cabbage, red pepper flakes, vinegar, soy sauce, and sesame seed oil. Stir in chopped cilantro.
  3. Serve at once or refrigerate for at least 1 hour before serving. 
Tip: One head of cabbage (about 12 ounces) will yield 4 cups of shredded cabbage. May be refrigerated up to 4 days.
Recipe by Libby Mills, MS, RD, LD. Reprinted with permission from John Wiley & Sons, Inc.  The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004).

Nutritional Info *per serving

  • Calories 90
  • Fat 2.5g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 150mg
  • Carbohydrate 17g
  • Fiber 2g
  • Protein 1g