Salad
4 cups coleslaw mix OR 3 cups shredded green cabbage and 1 cup shredded red cabbage
1/4 cup shredded carrot
1/2 cup red bell pepper, chopped
1/2 cup celery, finely chopped
1/2 cup sugar snap peas, chopped
1/4 cup red onion, finely sliced (or 1/2 cup scallions, chopped)
1/4 cup water chestnuts, chopped
6 ounces cooked lean pork loin, shredded
Dressing
3 Tbsp cider vinegar
3 Tbsp rice wine vinegar
1 tsp low-sodium soy sauce
1/4 tsp garlic powder
1/4 tsp grated ginger
1/8 tsp salt
1/8 tsp sugar
Toss all salad ingredients in a large bowl. In a small bowl, whisk together all the dressing ingredients. Pour dressing over salad and toss well. Refrigerate one hour (or overnight) before serving.
Yields 2 large entree size salads.
WW info:
core - included
flex - 3 points
1 comment:
i love asian slaws.. this recipe looks great!
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