Asian Slaw

Dorie Greenspan [Parade Magazine]

Serves: 4

4 cups shredded cabbage

1 cup shredded carrots

1 small onion, finely chopped

Pinch of salt and pepper

1 1/2 tablespoons seasoned rice vinegar

1/3 cup fat-free mayonnaise

1 1/4 teaspoon Asian sesame oil

1/2 teaspoon sriracha [red-chili sauce]

1/4 teaspoon sugar

1 tablespoon sesame seeds, chopped peanuts or chopped almonds

Toss cabbage, carrots, onion, and salt in a bowl. Season with pepper.

Whisk together vinegar, mayonnaise, sesame oil, sriracha, and sugar until smooth. Taste, add pinch of salt if needed.

Pour dressing over shredded vegetables and toss to combine. Serve slaw immediately or chill for a few hours, tossing again before serving. Finish with a shower of sesame seeds or some chopped nuts, if desired.

Calories: 70

Carbohydrates: 8

Protein: 1

Fat: 3

Sodium: 360

Fiber: 2

Cholesterol: 0