Recipe of the Week

Taste of Asia Coleslaw

Makes 6 servings


2 cups green cabbage shredded

2 cups red cabbage shredded

1 carrot, shredded

1/2 cup celery sliced

1/2 cup sweet onion chopped 

1/2 cup fresh cilantro minced

2 tablespoons raw sesame seeds

1/4 cup seasoned rice vinegar

2 tablespoons apple juice, frozen concentrate

1 tablespoon soy sauce

1 tablespoon fresh ginger minced

1 garlic clove minced

1/4 teaspoon black pepper



Combine the green cabbage, red cabbage, carrot, celery, onion, and cilantro in a large bowl. Toast the sesame seeds in a heavy skillet over high heat for about 2 minutes, stirring constantly until they begin to pop and become fragrant. Cool, then grind them in a blender or food processor and add to the salad.


To make the dressing, combine the rice vinegar, apple juice concentrate, soy sauce, ginger, garlic, and pepper in a small bowl. Just before serving, pour the dressing over the salad and toss until evenly distributed. This salad is best served immediately.


Nutrition Profile:

Per serving: 71 calories 2.4 g protein 15 g carbohydrates 5.6 g sugar 2.6 g total fat 25% calories from fat 2.9 g !ber 142 mg sodium

Favorite Websites

Screenshot (1).png
Screenshot (2).png

Favorite Documentaries