Fit Asian Cabbage Salad

I’m back from Hawaii & ready to start the recipe flow again!  I had a great time, but it is always good to come home!

Here’s a flavorful way to get those veggies in!  I love making cabbage salads because they are low in calories and usually packed with flavor.  This salad is no exception.  This kind of reminds me of a common salad I see at pot-luck socials that has Top Ramen noodles in it.  If you’ve had that before, then you’ll know what to compare this to.  The main difference with this version is that I’ve left out those processed, calorie-induced noodles, and used fresh ingredients for the dressing.  Thus, I think this version of the salad tastes fresher.  Also, If you don’t have sweet red Thai chili sauce (which is found in the Asian section of most grocery stores) you can substitute low-sodium soy sauce instead and have good results.

Fit Asian Cabbage Salad
Mimi Original

16-oz. package cole slaw mix
1/2 cup diced red pepper
1/2 cup diced green onion (white & light green parts only)
1 Tbsp. extra light virgin olive oil
1 Tbsp. sesame oil
3 Tbsp. rice vinegar
1 Tbsp. white wine vinegar
1 Tbsp. freshly-squeezed lime juice
1 Tbsp. granulated white sugar (or sugar substitute)
1-3 tsp. sweet red Thai chili sauce (more or less, depending on your spice preference)
1 tsp. kosher salt
1 tsp. freshly-ground black pepper

In a large bowl combine cole slaw mix, red pepper, and green onions.  In a separate small bowl, whisk together the remaining ingredients.  Pour over the cabbage salad, and toss again to coat the salad evenly with the dressing.  Refrigerate this salad until you are ready to serve it.

Serves 6.

Nutritional Information (Per Serving)
Calories:  88.4
Protein:  1.2g
Carbs:  11g
Fat:  4.6g (0.7g = Sat.)
Fiber:  2.2g


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