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Asian Coleslaw

  • Place 2 cups shredded green and purple cabbage and 1 cup finely shredded fresh carrots in mixing bowl.
  • Dressing: In bowl whisk together 1/3 cup rice vinegar, 2 tablespoons reduced-sodium soy sauce, 2 teaspoons sesame oil, 1 teaspoon ground ginger and 2 teaspoons honey.
  • Pour dressing over salad mixture and toss gently to coat.
  • Makes 6 servings.