Asian Coleslaw

Finalist--Salads and Sides. "I think recipes should appeal to a wide range of tastes. This one is excellent in the summer." -Christina Keyes, Española, NM

Yield: 12 servings (serving size: about 2/3 cup coleslaw and 1 teaspoon almonds)

Ingredients

• 7  cups  shredded napa (Chinese) cabbage
• 1  cup  shredded red cabbage
• 1  cup  chopped daikon radish
• 1  cup  chopped green onions
• 1  cup  loosely packed fresh cilantro leaves
• 1  cup  frozen green peas, thawed
• 3  tablespoons  sesame seeds
• 3/4  cup  reduced-fat mayonnaise
• 3  tablespoons  white wine vinegar
• 1  tablespoon  soy sauce
• 1/2  teaspoon  dark sesame oil
• 1/4  teaspoon  ground red pepper
• 1/4  cup  sliced almonds

Preparation

Combine first 7 ingredients in a large bowl. Combine mayonnaise and next 4 ingredients (through pepper), stirring with a whisk. Add mayonnaise mixture to cabbage mixture; toss well to combine. Sprinkle with almonds. Cover and chill at least 1 hour before serving.

Nutritional Information

Calories:

79 (50% from fat)

Fat:

4.4g (sat 0.8g,mono 1.6g,poly 1.8g)

Protein:

2.4g

Carbohydrate:

7.6g

Fiber:

2.2g

Cholesterol:

0.0mg

Iron:

0.6mg

Sodium:

224mg

Calcium:

58mg