This recipe is simple and a great way to add veggies to your grilled fare. Yes, you can grill vegetables, too! The dressing is light and gives this slaw a distinct, tangy Asian flavor.
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Ingredients
Slaw
1 cup shredded red cabbage
1 cup shredded green cabbage
1 cup shredded carrots
2 cups mung bean sprouts
1/2 cup shredded daikon radish
Dressing
1 tablespoon canola oil
1 tablespoon rice wine vinegar
1 teaspoon honey
1/4 teaspoon sesame oil
1/2 teaspoon sesame seeds, toasted
Directions
- In a large bowl, combine the red and green cabbage, carrots, bean sprouts and radish. In a small bowl, whisk together the dressing ingredients.
- Drizzle over the slaw and lightly toss.
* Makes a great complement to grilled kabobs!
Nutrition information (per serving)
Makes 4 servings
Calories: 80
Total fat: 4.5 g
Saturated fat: 0 g
Protein: 3 g
Carbohydrate: 10 g
Dietary fiber: 3 g
Cholesterol: 10 mg
Sodium: 39 g
Potassium: 265 mg
—Recipe from The Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.
