KIMCHI COLESLAW

Best Health - - EATS -

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.

IN­GRE­DI­ENTS

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)

DRESS­ING

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

METHOD

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

(if de­sired).

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

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