Now here’s a coleslaw that will be the hit of your next get-together. Brightly colored vegetables and fruit give it eye appeal, and the sweet Asian-style dressing is a wonderful complement. It even tastes great the next day.
1. Combine the green and red cabbage, snow peas, red pepper, green onion, cranberries and apricots in a large bowl and mix well.
2. For the dressing, whisk the coconut milk, cilantro, fish sauce, brown sugar, lemon juice, garlic, ginger and jalapeño together in a small bowl. Pour the dressing over the cabbage mixture and toss to coat.
3 cups thinly sliced green cabbage
3 cups thinly sliced red cabbage
1 cup sliced snow peas
1 cup sliced red bell pepper
1/2 cup chopped green onion
1/3 cup dried cranberries
1/3 cup diced dried apricots
1 tsp minced jalapeño peppers (seeded) or to taste
1/3 cup light coconut milk
1/3 cup chopped cilantro or parsley
2 tsp fish or oyster sauce
2 tsp packed brown sugar
1 Tbsp freshly squeezed lemon juice
1 tsp minced fresh garlic
1/2 tsp minced fresh ginger
Nutritional Analysis per Serving
Protein 1.6 g
Fat 0.7 g
Saturated Fat 0.5 g
Carbohydrates 13 g
Cholesterol 0 mg
Sodium 129 mg
Fiber 2.6 g
Prep Time: 20 minutes
Make Ahead: Prepare salad ingredients and dressing early in the day and refrigerate. Toss together just before serving.