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5-Ingredient Asian Slaw

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  • Prep 15 min
  • Total 45 min
  • Servings 6
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Teriyaki sauce and citrus vinaigrette make a speedy dressing for crunchy, colorful cabbage, bell pepper and cucumber.
By Betty Crocker Kitchens
Updated Jan 18, 2013
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Ingredients

  • 4 cups finely sliced Chinese (Napa) cabbage
  • 1/2 medium red bell pepper, sliced into thin slices
  • 1/2 medium cucumber, seeded, sliced into thin slices
  • 1/4 cup citrus vinaigrette dressing
  • 2 tablespoons low-sodium teriyaki sauce

Steps

  • 1
    In large bowl, mix cabbage, bell pepper and cucumber.
  • 2
    In small bowl, mix dressing and teriyaki sauce. Pour over cabbage mixture; toss to coat. Refrigerate at least 30 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    If low-sodium teriyaki sauce is not available, you can use low-sodium soy sauce.
  • tip 2
    You can use English or seedless cucumbers instead of regular cucumbers. They are more expensive, but they don't need to be seeded.

Nutrition

40 Calories, 1 1/2g Total Fat, 1g Protein, 6g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
40
Calories from Fat
15
Total Fat
1 1/2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
300mg
13%
Potassium
170mg
5%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
6%
Sugars
4g
Protein
1g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
60%
60%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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