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Add a photoServings: 6
Ingredients
- 3 Tbsp. peanut oil
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. rice wine vinegar
- 1 tsp dark sesame oil
- 2 tsp chopped ginger
- 1Â 1/2 c. minced yellow bell pepper, (1 large)
- 3/4 c. minced Kirby cucumber, (1 medium)
- 2 x ripe Roma tomatoes
- 8 ounce coleslaw mix
Directions
- 1. In a small jar which has a lid, combine the peanut oil, soy sauce, vinegar, sesame oil and ginger. Cover and shake till well-combined.
- Makes 1/3 c..
- 2. Rinse and seed the bell pepper and cut it into strips about 1/4 inch wide.
- Cut the strips in half, and add in them to the bowl.
- 3. Cut the ends off the cucumber, but don't peel it. Cut the cucumber in half. Using a small spoon, scrape the seeds out of each half. Coarsely chop the cucumber and add in it to the bowl.
- 4. Cut the tomatoes in half and scrape out the seeds. Cut each half into strips 1/4 inch wide. Add in them to the bowl. Add in the coleslaw mix and toss well to combine. Toss with dressing and serve at once.
- Coleslaw with dressing: 97 calories (69 percent from fat), 8 g fat (1 g
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 6 servings | |
| Calories 237 | |
| Calories from Fat 182 | 77% |
| Total Fat 20.32g | 25% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 422mg | 18% |
| Potassium 223mg | 6% |
| Total Carbs 14.16g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 8.85g | 6% |
| Protein 1.4g | 2% |
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