Asian Slaw

Teriyaki sauce and citrus vinaigrette make a speedy dressing for crunchy, colorful cabbage, bell pepper and cucumber.

Asian Slaw

BettyCrockerRecipe by BettyCrocker

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15 minutes

45 minutes

6 servings (1/2 cup each)

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Nutrition Info

  • 1 Serving
  • 40
  • 1 1/2g
    (Saturated Fat 0g, Trans Fat 0g)
  • 0mg
  • 300mg
  • 6g
    (Dietary Fiber 1g, Sugars 4g)
  • 1g
  • Percent Daily Value*
  • 15%
  • 60%
  • 2%
  • 2%
  • Exchanges
  • 1
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No changes.

  • Kitchen Tips

    If low-sodium teriyaki sauce is not available, you can use low-sodium soy sauce.

  • You can use English or seedless cucumbers instead of regular cucumbers. They are more expensive, but they don't need to be seeded.

Ingredients

  • 4  cups finely sliced Chinese (napa) cabbage
  • 1/2  medium red bell pepper, sliced into thin slices
  • 1/2  medium cucumber, seeded, sliced into thin slices
  • 1/4  cup citrus vinaigrette dressing
  • 2  tablespoons low-sodium teriyaki sauce

Directions

  1. 1In large bowl, mix cabbage, bell pepper and cucumber.
  2. 2In small bowl, mix dressing and teriyaki sauce. Pour over cabbage mixture; toss to coat. Refrigerate at least 30 minutes before serving.

Categories: Course, Main Dishes, Cuisine, Asian

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