Day 166: Napa Cabbage & Carrot Slaw

Today's vegetable recipe: A quick coleslaw with Napa cabbage and grated carrot tossed in an Asian-style dressing. Low carb. Weight Watchers 0 points.

~ recipe & photo updated in 2008 ~

2005: After too much rich food in recent days, it was time to lighten up in calories, ingredients and even time. This slaw's dressing is delicious, a keeper. The Napa cabbage was quick to chop, a keeper. For a big batch, I should have pulled out the food processor for grating the carrots but didn't, costing time. And the basil/mint were alright but next time I'd forgo, tossing in green onion and cilantro (which was also specified in the recipe but I didn't have) and be done with it.

2008: This made for a quick and filling-yet-light lunch. I did use green onion and skip the fresh herbs, as recommended -- very good! It won't knock your socks off but it's a good basic coleslaw except without mayonnaise and other heavy ingredients. If all the ingredients are on hand, go for it --

~ more cabbage recipes ~
~ more coleslaw recipes ~

Hands-on time: 20 minutes (a good 5 - 6 minutes for the carrots alone)
Time to table: 20 minutes
Makes 7 cups

1/2 cup fresh basil (optional)
1/2 cup fresh mint (optional)
1/2 cup fresh cilantro (optional)

1 1/2 pounds Napa cabbage
1/2 pound carrots
4 or so green onions, chopped (recommended)

Juice from a lemon or 2 limes, about 2 tablespoons (the recipe specified lime but I used lemon)
1 1/2 tablespoons fish sauce (or oyster sauce as I used tonight)
1 teaspoon sugar
1 teaspoon dark sesame oil
Salt & pepper to taste

Rinse the basil, mint and cilantro if using, shake and let drain in a colander in the sink.

Chop the Napa cabbage into ribbons. (To do this, slice off the core end, then cut in half lengthwise. Flat side down, make three or four lengthwise cuts. Then, holding the cabbage together with your fingers, cut crosswise every 1/2 inch or so.) Transfer to a large bowl. Grate the carrots, chop the green onion, add to the bowl.

Mix the dressing in a small bowl. Cut the basil, mint and cilantro into ribbons. Add to the bowl. With your hands, mix the cabbage, carrots and green ribbons. Pour the dressing over the cabbage mixture and mix in with your hands. Serve immediately or refrigerate until ready to serve.

Per Serving: 59 Cal (13% from Fat, 14% from Protein, 72% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 12 g Carb; 5 g Fiber; 126 mg Calcium; 3 mg Iron; 150 mg Sodium; 0 mg Cholesterol, Weight Watchers 0 points

Cooking Thin from Food TV
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.