Asian-flavored coleslaw

Coleslaw without the creamy dressing. The red pepper adds a bit of color. Can be made up to 2 hours ahead.

  • 4 c Napa cabbage, thinly shredded (½ head)
  • 1/2 c green onions, thinly sliced
  • 1 small red bell pepper, diced

Combine cabbbage, green onions, and red pepper in a large bowl. Regular cabbage can be used as well.

  • 3 Tbsp rice vinegar
  • 2 Tbsp peanut oil
  • 1 tsp oriental sesame oil
  • 1 Tbsp fresh ginger, grated
  • 1 packet Splenda sweetener (or 1 tsp sugar)

Add to cabbage mixture and toss to blend.

  • 1 Tbsp toasted sesame seeds

Sprinkle sesame seeds over the slaw and serve.

To toast sesame seeds, stir or shake in a small dry skillet over medium heat for 2 to 3 minutes, taking care not to burn. You can also buy pre-toasted sesame seeds in some markets.

Servings: 4

Credits: Bon Appétit, July 2002 (Via Epicurious .com)