Asian Coleslaw

asian coleslaw


  • 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


  • 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.


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