Asian inspired mayo-free coleslaw: The perfect side dish for your next BBQ!

This mayo-free coleslaw is sure to be a hit the next time you BBQ. The cilantro, fresh lime juice, and toasted sesame oil provide a lot of flavor, while the almonds finish it up with some crunch. With only 100 calories per serving, your waistline will thank you!

Why this mayo-free coleslaw is a summer favorite

This recipe is a refreshing change from traditional mayonnaise-based coleslaw recipes. It is easy to prepare, uses healthy fat in the dressing, and pairs well with anything from grilled chicken to tofu.

If you aren’t buying red and green cabbage on a regular basis, you should be! Cabbage is low in calories and high in vitamins and fiber. This low-calorie, high-fiber combination is important if you are trying to lose weight. Eating a high-fiber diet helps to fill you up, which can be challenging if you are trying to limit calories. Raw cabbage is a good source of vitamin C and vitamin K and contains some folate and manganese.

In addition to using it in this mayo-free coleslaw recipe, consider adding cabbage to green salads and tacos. While cabbage tastes best when it is fresh, it can last for weeks in the refrigerator. It goes great sauteed with green onions and served alongside scrambled eggs for breakfast, too.

This easy Asian slaw recipe appeals to many types of eaters besides those wanting to lose weight. It is vegan, gluten-free, and if you are watching carbs, the recipe contains only 8g of total carbs per serving. If you are not concerned about your carb intake, you might consider adding ½ cup of diced pineapple at the end for a hint of natural sweetness.

The recipe for Asian-inspired mayo-free coleslaw

Serves 6
Time to prepare: 25-30 minutes
Marinade: 1 hour

Ingredients:

• ½ medium green savoy cabbage (4 cups), finely shredded
(for a pop of color, use a mix of red and green cabbage)
• 3 radishes, thinly sliced
• 1 medium carrot, sliced thinly into julienne strips or matchsticks
• ½ cup snow peas, chopped
• 1 small shallot (4 tablespoons), thinly diced
• 1/4 cup cilantro, chopped
• 1/4 cup sliced or slivered almonds
• Optional: ½ cup diced pineapple

Mayo-Free coleslaw dressing

• 2 tablespoons natural rice wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon grated orange rind
• 2 tablespoons toasted sesame oil
• 1 medium garlic clove, minced
• 2 tablespoons of grated ginger
• 1/16 tsp fresh ground black pepper
• ⅛ tsp salt

Instructions:

1. Place shredded cabbage into a large salad bowl.
2. Cut carrots into thin strips and snow peas into small pieces, then add them to the salad bowl. Thinly dice shallots, and add them to the bowl. Chop cilantro and add it to the bowl. See the links below for help in preparing the vegetables.
3. Thinly slice the radishes and add to the bowl.
4. Mince the garlic and ginger and set aside.
5. In a small cast-iron skillet or nonstick pan, toast the almonds until golden in color. Stir every couple of minutes. Set aside to cool.
6. In a small mason jar, mix all dressing ingredients: rice vinegar, lime juice, orange zest, sesame oil, minced garlic, grated ginger, pepper and salt.
7. Combine the dressing with the salad. For best results, chill the coleslaw for about an hour before eating.
8. Right before serving, mix in the toasted almonds.

Tip: This recipe can be made 1-2 days ahead of time. Simply prepare the salad and dressing and hold off on adding the almonds until right before serving. Enjoy!

Nutrition Information Per Serving (does not include diced pineapple): 96 calories, 6.9 g fat, 7.8 g carbs (2.9g fiber), 2.5g protein, 22 mg sodium, and is an excellent source of vitamins A, C, and K.

This recipe (found under the name Asian coleslaw with almonds) is one of hundreds of dietitian-approved recipes available at www.mynetdiary.com with a Premium membership.

For tips on how to prepare the veggies in this recipe check out these YouTube videos:

Shredding cabbage

Chopping cilantro

Cutting carrots into matchsticks

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