"One of the nicest things in life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."
~ Luciano Pavarotti
Oriental Cole Slaw
Light, Crisp and a change from
10 Minutes to Prepare and Cook
1 small head Cabbage
1/4 small head Red or Purple Cabbage
1/4 cup shredded Carrots
1-2 green Spring Onions Sliced
1/4 cup sliced toasted Almonds
1/2 cup Kraft Free Asian Salad Dressing
Shred the cabbage with a food processor or by slicing very thinly with
a knife or mandoline ... but do not grate (this will make too fine of a
texture for this dish.)
Add shredded carrot and sliced green onion (use the white and as much
of the green as is tender.) Add almonds and toss to mix all ingredients.
Add salad dressing and toss to coat well. Chill and serve.
** You can substitute chopped peanuts for the almonds or leave them
out entirely, but my family likes the crunch and added flavor. You can
use pre-bagged coleslaw mix from the supermarket to make prep even easier.
This makes a great entree salad when topped with grilled chicken or
tuna. Or use the coleslaw and chicken or tuna as a pita or wrap filling.
Number of Servings: 10
Total Fat: 1.7 g
Cholesterol: 0.0 mg
Sodium: 159.9 mg
Total Carbs: 10.7 g
Dietary Fiber: 2.5 g
Protein: 2.0 g
Weight Watcher points: 0.89