Low Cal: Mexican & Korean Fusion Kimchi Coleslaw
Fresh Asian-inspired flavours shine in this crunchy, colourful diet-friendly salad. Spoon slaw over tacos or enjoy it as a side salad.
| Servings | Prep Time | Cook Time |
| 12servings | 15minutes | 15minutes |
| Servings | Prep Time |
| 12servings | 15minutes |
| Cook Time |
| 15minutes |
Ingredients
- Dressing
- 1/2 cup light mayonnaise
- 1/4 cup rice vinegar seasoned
- 3 tbsp liquid kimchi (saved from kimchi)
- 4 tsp granulated sugar
- 1/2 tsp salt
- Slaw
- 8 cups green cabbage half a head, thinly sliced
- 1 can baby corn spears rinsed, drained and spears cut in half
- 1 cup carrots julienned or shredded
- 1 cup snow peas julienned or thinly sliced
- 1 cup Asian pear julienned, core removed and skin left on
- 1/2 cup kimchi chopped (drained and keep liquid for dressing)
- 1/3 cup red onion thinly sliced
- 1/2 cup cilantro fresh, chopped
- 2/3 cup roasted peanuts chopped (optional)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
Dressing
- In a large bowl, whisk together mayonnaise, vinegar, kimchi liquid, sugar and salt.
Slaw
- Add cabbage, corn, carrots, snow peas, pear, kimchi and onion; toss with dressing to coat. Let stand for at least 15 minutes or cover and refrigerate for up to 12 hours.
- Just before serving, toss with cilantro. Garnish with peanuts (if desired).
Recipe Notes
Nutrients per serving (without peanuts): 86 calories, 2 g protein, 4 g fat (1 g saturated fat), 12 g carbohydrates, 3 g fibre, 4 mg cholesterol, 344 mg sodium
Originally Published in Best Health Canada
