« Asian Cole Slaw »

Taxes, a computer crash and Easter cookies have made me a bad blogger. And I feel particularly bad about not posting this recipe, which has been bouncing around Pinterest for the past month or so. Clearly a low fat, high flavor recipe resonates with people. So, without further ado......

Of late, I have been particularly focused on recipes that are big on flavor and low on fat. And not surprisingly, my search often leads me to Asian-inspired dishes.

The base of this coleslaw is cabbage, carrot, green onion and a small amount of chopped peanuts. Although I have used many different types of cabbage in this dish, my favorite is a combination of purple cabbage and napa cabbage.

The original recipe calls for one cup of peanuts. I have scaled it back to 2 ounces, which is enough to impart flavor but not overwhelm the dish. (If you are saying to yourself, "I don't like nuts in my food", think twice. They really make the dish.)

 The dressing is lovely and really pulls the salad together. It consists of soy sauce, rice wine vinegar and sesame oil flavored with ginger, garlic and a touch of honey. It you like your Asian slaw spicy, you can also add some red pepper flakes to the mix.

This low calorie recipe is a real keeper (Think: warm weather and BBQ.) Give it a try and let me know what you think.

The printable recipe is here.