Asian Coleslaw With Ginger Dressing Recipe

1. 1

   1.

2. 2

   In a small jar which has a lid, combine the peanut oil, soy sauce, vinegar, sesame oil and ginger.

3. 3

   Cover and shake till well-combined.

4. 4

   2.

5. 5

   Rinse and seed the bell pepper and cut it into strips about 1/4 inch wide.

6. 6

   Cut the strips in half, and add in them to the bowl.

7. 7

   3.

8. 8

   Cut the ends off the cucumber, but don't peel it.

9. 9

   Cut the cucumber in half.

10. 10

    Using a small spoon, scrape the seeds out of each half.

11. 11

    Coarsely chop the cucumber and add in it to the bowl.

12. 12

    4.

13. 13

    Cut the tomatoes in half and scrape out the seeds.

14. 14

    Cut each half into strips 1/4 inch wide.

15. 15

    Add in them to the bowl.

16. 16

    Add in the coleslaw mix and toss well to combine.

17. 17

    Toss with dressing and serve at once.

18. 18

    Coleslaw with dressing: 97 calories (69 percent from fat), 8 g fat (1 g

* Per serving · 4 servings · Values may vary.

No additional tips available.