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Thread: Dorie Greenspan's Asian Slaw

  1. #1
    Join Date
    Jun 2000
    Peachtree City,GA

    Thumbs up Dorie Greenspan's Asian Slaw

    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.

    Asian Slaw

    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.

  2. #2
    I make something similar to this as we enjoy non-traditional slaws. Always a nice change of pace for sure.

    I use napa cabbage, scallions (instead of onion), rice vinegar (not seasoned), and generally leave out the mayo but do add in a bit of oil (or sometimes plain yogurt when the mood strikes). Shredded daikon is another nice addition to a slaw like this.

  3. #3
    Join Date
    Apr 2007
    We like non-traditional slaws, too. This looks really good. Thanks for posting it.

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