Asian Slaw



1/4 cup canola oil

1/4 cup rice vinegar

2 tablespoons toasted sesame oil or more canola oil

11/2 tablespoons ginger, fresh, peeled and minced

2 teaspoons soy sauce, low-sodium


6 cups cabbage (Napa or green), thinly sliced

6 green onions, thinly sliced

6 ounces (about 2 cups) snow peas, strings removed, thinly sliced

1 large red bell pepper, thinly sliced

1/2 cup roasted peanuts, cashews, or sunflower seeds (optional)

black pepper to taste

  1. Wash and prepare vegetables. 
  2. Whisk all dressing ingredients in a medium bowl. 
  3. Mix cabbage and remaining ingredients in large bowl. 
  4. Toss salad with enough dressing to coat salad. 
  5. Season with black pepper. 
  6. Cover and chill. Salad can be made up to 3 hours ahead. 
  • For a picnic, transport this colorful dish in an airtight container packed in a cooler with a cold pack. 
Nutrition Facts: 

Serving size: 1 cup with peanuts

Calories: 140

Fruits and Vegetables: 1 cup

Fat: 12 g

Fiber: 3 g

Sodium: 75 mg


This material was developed by the UMass Extension Nutrition Education Program.

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