4 July 2017BBQ Ready Coleslaw
As a Registered Dietitian and generally health conscious person, I am always on the lookout for creative ways to prepare whole foods. With summer in full swing, salads are appealing as they can be prepared ahead of time and are highly transportable. I enjoy many types of raw foods yet turn to cabbage as it is low in calories and very filling. Raw cabbage is a good source of vitamin C and high in dietary fiber as well as vitamin K. This recipe appeals to many types of eaters including those who are following a vegan and or gluten free diet. And for those of you with diabetes, this recipe contains only 8 g total carbs per serving (1/2 carb choice).
JK Asian Coleslaw with Almonds
Times to prepare: 20-25 minutes
Marinade: 2 hours
1/2 small green savoy cabbage (443g), finely shredded
5 Radishes (59g), thinly sliced
1 medium carrot (91g) sliced thinly into julienne strips
1 medium shallot (4g), thinly diced
1/3 cup (3g) cilantro, chopped
1/4 cup (34g) slivered almonds, toasted
2 Tablespoons natural rice wine vinegar
2 Tablespoons fresh lime juice
2 tsp grated orange rind
2 Tablespoons toasted sesame oil
1 large garlic clove, minced
1 heaping tablespoon or more of grated ginger
Fresh ground black pepper to taste
- In a small caste iron skillet or nonstick pan, toast slivered almonds until golden in color. Stir every couple of minutes. Set aside to cool
- In a salad bowl mix the following prewashed ingredients: cabbage, radish, carrot, shallot, and cilantro. See links below for help in preparing vegetables.
- In a separate bowl, prepare dressing by mixing rice vinegar, lime juice, orange rind, sesame oil, garlic clove, ginger, and black pepper together in a glass jar. I add extra fresh ginger for additional flavor.
- After you have mixed the dressing ingredients, refrigerate for 2 hours and then mix the dressing with the cabbage and other veggies.
- Add the toasted almonds right before serving.
Nutrition Information Per Serving: 105 kcal, 8 g fat, 8g carbs (4g fiber), 3g protein, 36 mg sodium, and is an excellent source of vitamin A, C, and K.
For tips on how to prepare veggies, check out these YouTube videos:
Shredding cabbage - SeriousEats https://www.youtube.com/watch?v=OSr5AoPdnH8
Julienne cut carrots - Rajshri Food https://www.youtube.com/watch?v=x0wClCChoRQ
Chopping herbs - MonkeySee https://www.youtube.com/watch?v=rgxaqfyqIDk
You can copy this recipe from Dietitian via the web program. The name of the recipe is "JK Asian Coleslaw with Almonds (Includes Dressing)."
Joanna Kriehn is a Registered Dietitian with a decade of experience working in the area of weight loss surgery. You can learn more about Joanna by visiting her LinkedIn page.Have questions or comments about this post? Please feel free to comment on MyNetDiary's Community Forum or Facebook page – We would love to hear from you. And consider visiting our new Pinterest page!
Tags:Foods & Recipes/Fruit & Vegetables Holidays / Parties/July 4th / Independence Day Diabetes/Recipes
- So many tomatoes, so little time
- Avocado: A Heart Healthy Secret or a Calorie Bomb?
- New book helps parents of vegetarian or vegan teens
- Be Your Own Sous Chef, Increase Fruit and Veggie Intake
- Sneak in More Fruits and Vegetables
- Trying to Lose Weight & Eat Healthier? Join a CSA!
- Potassium - Yet Another Reason to Eat Your Fruits & Veggies!
- Nutrition Boosters
- 20 Foods to Help You Lose
- July 4th foods: watermelon, blueberries and cake batter truffles
This article can be found at http://www.mynetdiary.com/bbq-ready-coleslaw.html