Crunchy Asian Coleslaw

Yields 2 servings


  • 1 cup Napa cabbage, shredded
  • 1/2 cup water chestnuts, chopped
  • 1/2 small zucchini, julienned
  • 2 Tbsp. green pepper, chopped
  • 4 1/2 tsp. rice vinegar
  • 1 tsp. sugar
  • 1 tsp. sesame seeds, toasted
  • 1 tsp. low-sodium soy sauce
  • 1/2 tsp. sesame oil
  • Crushed red pepper flakes to taste


  1. Combine the cabbage, water chestnuts, zucchini, and green pepper in a medium bowl.
  2. Whisk the rice vinegar, sugar, sesame seeds, soy sauce, sesame oil, and red pepper flakes together in a small bowl.
  3. Add dressing to the vegetable mixture and toss to coat. Refrigerate one hour prior to serving.

Nutrition per serving: 90 calories, 16 g carbohydrates, 2.5 g fat, 3 g fiber, 3 g protein, 290 mg sodium, 8 g sugar.

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