2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 carrot, shredded or cut into matchsticks
1/2 cup thinly sliced celery
1/2 cup finely diced sweet onion
1/2 cup minced fresh cilantro
2 T dry-roasted peanuts
2 T raw sesame seeds
1/4 cup seasoned rice vinegar
2 T apple juice concentrate
1 T soy sauce*
1 T peeled and minced fresh ginger
1 garlic clove, minced
1/4 tsp ground black pepper
PER SERVING: 87 calories; 3.4 g fat; 0.5 g saturated fat; 35.1% calories from fat; 0 mg cholesterol; 2.6 g protein; 13.6 g carbohydrate; 8.4 g sugar; 2.5 g fiber; 362 mg sodium; 41 mg calcium; 0.9 mg iron; 23.2 mg vitamin C; 841 mcg beta-carotene; 0.4 mg vitamin E
Toast the sesame seeds in a heavy skillet over high heat for about 2 minutes, stirring constantly, until they begin to pop and become fragrant.Cool, then grind them in a blender or food processor and add to the salad.
To make the dressing, combine the vinegar, apple juice concentrate, soy sauce, ginger, garlic, and pepper in a small bowl. Just before serving, pour the dressing over the salad and toss until evenly distributed.
This salad is best served immediately. If you must make Asian Persuasion Coleslaw in advance, store the prepared vegetables in a covered container for up to 1 day and toss with the dressing just before serving.
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