Asian Cole Slaw

This past weekend was my family’s last weekend together before my sister Kaley leaves begin her college career.  With the whole weekend off from work, it was great to spend time with my family.  Between breakfasts around the dinner table, relaxing by the pool, dinners out, and family movie night it is safe to say we took full advantage of our time together.  Being the self proclaimed healthy chef in the family, I took it upon myself to make a quick and light poolside lunch that has now become a family favorite in the Greenberg house.

This is a great coleslaw for a poolside lunch because unlike traditional coleslaw made with mayo, this one won’t spoil as quickly in the sun and heat.  This makes the perfect side dish for grilled chicken, shrimp, or fish.  The best part of this coleslaw was being able to quickly toss it together, letting me spend more time with my family.


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  • 3 cups of red cabbage chopped (I used the bagged variety)
  • 1 medium cucumber
  • 1 red bell pepper
  • 2 cups of matchstick cut carrots (I used the bagged variety)
  • 1 medium red onion
  • 2 tbsp. of sesame oil
  • 2 tbsp. of rice wine viengar
  • 2 tbsp. of soy sauce
  • 2 tbsp. of agave nectar
  • 1/4 cup of peanuts
  • Servings: 8
  • Difficulty: easy


  • Chop the red pepper, onions, and cucumber julienne style (or similar to the matchstick carrots)
  • Combine the veggies in a large mixing bowl
  • In a small bowl, combine the sesame oil, vinegar, soy sauce, and agave nectar
  • Pour the dressing over the veggies
  • Chop the peanuts and add to the mixing bowl
  • Toss all ingredients together


  • Calories:  9
  • Carbohydrates: 10
  • Protein:  2
  • Fat:  5
  • Fiber:  2

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