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Gingered Asian ColeslawCabbage tossed with water chestnuts, bell pepper, carrot and onion in an Asian-inspired dressing Recipe Rating  3 ratings. Rate this recipe Time:
Hands On: 20 minutes
Total Time: 1 hour 20 minutes Servings: Makes 8 servings (1/2 cup each)
| Ingredients |
- 1/4 cup natural rice vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons Pure Wesson® Vegetable Oil
- 1 tablespoon La Choy® Soy Sauce
- 1-1/2 teaspoons grated fresh ginger
- 1/2 teaspoon salt
- 1 pound green cabbage, shredded (1 lb = about 4 cups)
- 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained, chopped
- 1/2 large red bell pepper, chopped (1/2 large = about 1/2 cup)
- 1 medium carrot, peeled, shredded (1 med = about 1/3 cup)
- 4 green onions, sliced (4 onions = about 1/4 cup)
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| Directions | - Beat vinegar, sugar, oil, soy sauce, ginger and salt in large bowl with wire whisk until well blended. Add cabbage, water chestnuts, bell pepper, carrot and green onions; mix lightly.
- Cover; refrigerate 1 hour to allow flavors to blend.
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 Nutrition Facts Amount per Serving Calories 70 % Daily Value* Total fat 6% 4 g Saturated fat 3% 1 g Cholesterol 0% 0 MG Sodium 13% 307 MG Carbohydrate 3% 9 g Dietary fiber 8% 2 g Sugars 0% 5 g Protein 3% 1 g Vitamin A 35% Vitamin C 64% Calcium 4% Iron 4% * Percent Daily Values are based on a 2,000 calorie diet |
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