MAKES: 12 SERVINGS PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES Fresh Asian-inspired flavours shine in this crunchy, colourful salad. Spoon slaw over tacos (pulled pork or chicken sandwiches, too) or enjoy it as a side salad.
8 cups (2 L) thinly sliced green cabbage (about half a head)
1 can (398 mL) miniature cobs of corn, rinsed, drained and halved 1 cup (250 mL) julienned or shredded carrots
1 cup (250 mL) julienned or thinly sliced snow peas
1 cup (250 mL) julienned Asian pear (cored but skin left on)
½ cup (125 mL) chopped kimchi
⅓ cup (75 mL) thinly sliced red onion
½ cup (125 mL) chopped fresh cilantro
⅔ cup (150 mL) chopped roasted peanuts (optional)
½ cup (125 mL) light mayonnaise
¼ cup (50 mL) seasoned rice vinegar
3 tbsp (45 mL) kimchi liquid (from kimchi jar or container) 4 tsp (20 mL) granulated sugar
½ tsp (2 mL) salt
1. DRESSING: In a large bowl, whisk together mayonnaise, vinegar, kimchi liquid, sugar and salt.
2. Add cabbage, corn, carrots, snow peas, pear, kimchi and onion; toss to coat. Let stand for at least 15 minutes or cover and refrigerate for up to 12 hours.
3. Just before serving, toss with cilantro. Garnish with peanuts
PER SERVING (without peanuts): 86 calories, 2 g protein, 4 g fat (1 g saturated fat), 12 g carbohydrates, 3 g fibre, 4 mg cholesterol, 344 mg sodium