LITTLE ROCK, Ark. (KTHV) -- We continue Go Red Week on "Today's THV at 9:00" with asian coleslaw.
Julie Cavanaugh will demonstrate this recipe with Ashley, Alyse and Tom.
Julie is a heart survivor, she was diagnosed with a congenital heart defect at 21. Julie is also Go Red For Women volunteer and serves on our Heart Walk committee.
Asian Coleslaw
6 servings
1 12-ounce bag shredded cabbage (green or purple, or blended)
1 medium cucumber, peeled and seeded, sliced in to thin sticks
1 medium red or green bell pepper, thinly sliced
5 medium green onions, sliced
12 leaves washed fresh basil or 1 teaspoon dried basil
Combine all vegetables in a bowl, toss.
Dressing
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic minced from jar or 1 clove minced
3 tablespoons white or cider vinegar
1/2 teaspoon white sugar, granulated
1 tablespoon and 1 teaspoon low-sodium soy sauce
1 teaspoon extra virgin olive oil
1. Combine in small bowl and whisk well.
2. Pour over vegetables and toss to coat.
Per serving:
Calories 42
Total Fat 1.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.5 g
Cholesterol 0.0 mg
Sodium 107 mg
Carbohydrates 7 g
Fiber 2 g
Sugars 4 g
Protein 2 g