Ingredients

• 1/4c Toasted Sesame Oil
• 1/4 c White wine or Rice wine vinegar
• 1/4 c Low sodium chicken broth
• 2 T. low sodium soy sauce
• 5 Packets natural no cal sweetener – stevia, truvia etc (or natural sugar if preferred)
• 1/4 – 1/2 tsp red pepper flakes
• 1 T. Sesame seeds
• 2 oz Chinese noodles Misna (in oriental foods aisle)
• 1 (16oz) bag coleslaw cabbage mix
• 1 C Diced celery
• 1 C Diced snap peas
• ¾ C Diced green onion
• 1 (8oz) can or 1 Cup diced water chestnuts

Instructions

• For Dressing: Combine dressing ingredients in covered jar and shake well.
• For coleslaw: Melt butter in skillet, brown noodles, almonds and sesame seeds.
• Remove noodle mixture to a paper towel to cool.
• Toss cabbage, celery, snap peas, green onion, water chestnuts and noodle mixture in large bowl. Add dressing and toss well.
• Salt and pepper to taste.
• Let stand for 20 minutes before serving.

Notes

To serve as an entree, add 4 oz of cooked chicken to the coleslaw. The whole entree is only about 310 calories!