Asian Slaw

A mix of mayonnaise and low-fat yogurt lightens up this vibrant, cilantro & lime studded slaw.

We had a plan. I picked up a pork butt from the Farmers Market. I bought ingredients to make cole slaw and potato salad. My husband got the smoker going outside and I went out for a quick trail run before coming home to prepare dinner for my in-laws and some friends.

And then I ended up falling and spraining my ankle. The same ankle I’ve injured twice before.

Ugh.

I managed to hobble back to the car and get myself home before it swelled up too much. For the rest of the day, I was stuck on the couch with my ankle buried underneath a bag of ice. It felt like an eternity. Meanwhile all I wanted to do was make my sides and dig into a smoked pork sandwich!

I had my husband help me set up a makeshift work station in the kitchen so I could put the side dishes together while on crutches. Luckily, I already had planned out what I wanted to make, and knew it wouldn’t take too long to get it done (even with one leg).

This slaw has a mix of mayonnaise and low-fat yogurt to keep it nice and light. There’s just a little bit of heat from the chile garlic sauce, but feel free to amp it up and add more if you like things spicy. Some of our dinner guests weren’t into spicy food, so I kept it mild. The head of Napa cabbage I got yielded 10 cups once it was shredded, and it made a nice big batch that we ended up using to go on the side of lunches and dinners for several days.

This slaw held up great in the fridge! It was so great to have it on hand since I wasn’t able to be on my feet. I also made a Potato Salad with Mustard + Dill (recipe coming soon!) that was a big hit.

Dinner ended up coming together a lot later than we had planned on (my hubby ran into some issues with the smoker), but we made it work, and everyone was thrilled with the meal!

This Asian Slaw was exceptionally good piled on top of a smoked pork sandwich that was dripping with BBQ sauce (I used Stubb’s Sweet Heat). Absolutely delicious!

Asian Slaw

• Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: No Cook
• Cuisine: Asian

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Description

A mix of mayonnaise and low-fat yogurt lightens up this vibrant, cilantro & lime studded slaw.

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Ingredients

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• 1/4 cup mayonnaise
• 1/2 cup low-fat plain yogurt
• 1 teaspoon freshly grated lime zest
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon chile garlic sauce
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 10 cups shredded Napa cabbage
• 1 1/2 cups grated carrots (about 3 medium)
• 3 green onions, thinly sliced
• 1/2 cup cilantro, chopped

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Instructions

1. In a large bowl, whisk together mayonnaise, yogurt, lime zest, lime juice, chile garlic sauce, rice vinegar, honey and salt.
2. Add cabbage, carrots, green onions and cilantro and toss well to combine. Refrigerate until ready to serve.

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Notes

Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

The shredding disc of a food processor will make quick work of shredding the cabbage and grating the carrot for this dish.

Nutrition

• Serving Size:
• Calories: 121
• Sugar: 5.1 g
• Sodium: 223.4 mg
• Fat: 7.6 g
• Saturated Fat: 1.3 g
• Carbohydrates: 10.9 g
• Fiber: 0.9 g
• Protein: 4.1 g
• Cholesterol: 5.5 mg

Keywords: coleslaw, Asian slaw, Napa cabbage, chile sauce

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