This recipe was in last week's Parade Magazine and it was a big hit here, especially with SO, who's not a fan of regular cole slaw. I made it as written, but I forgot the optional sesame seeds/peanuts. It went really well with CL Asian Barbecue Chicken.
4 cups shredded cabbage
1 cup shredded carrots
1 small onion, finely chopped
Pinch of salt and pepper
1½ Tbsp seasoned rice vinegar
1⁄3 cup fat-free mayonnaise
1¼ tsp Asian sesame oil
½ tsp sriracha (see below)
¼ tsp sugar
1 Tbsp sesame seeds or chopped peanuts (optional)
1. Toss cabbage, carrots, onion, and salt in a bowl. Season with pepper.
2. Whisk together vinegar, mayonnaise, sesame oil, sriracha, and sugar until smooth. Taste; add pinch of salt if needed.
3. Pour dressing over shredded vegetables and toss to combine. Serve slaw immediately or chill for a few hours, tossing again before serving. Finish with a shower of sesame seeds or some chopped peanuts, if desired.
Serves: 4 Per serving: 70 calories, 8g carbs, 1g protein, 3g fat, 360mg sodium, 2g fiber, no cholesterol
Recipe by Dorie Greenspan
Parade Magazine 2/20/11
Alpogoalie: Any dog smart enough to use its paw to pin down a dog dish.