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Coleslaw with Asian-Infused Dressing

coleslaw with Asian dressing by The Culinary ChaseJohn and I are the outdoorsy-type.  We get out as much as possible even when conditions tell us we should stay in.  Provided the temperatures don’t fall below -12c (10f), we’re happy to take our brisk, 40 minute walk around our neighborhood.

  The city of Dartmouth is known as the ‘city of lakes’ and for good reason – there are 19 of them!  There are parks and natural trails that allow us to take in the scenery of these gorgeous lakes.  If you follow me on Instagram, or Twitter, you’ll have seen some of these scenic lake-shot photos.  Walking is our workout for the day and afterwards I find myself craving veggie based dishes more so than meat – go figure!  I suppose that is a good thing otherwise we could be looking very prosperous…a Chinese way of saying you’re overweight!   Coleslaw has been around since the 18th century. It’s usually dressed with mayonnaise or buttermilk but this recipe removes the heavy calories and is replaced with a light, Asian-infused dressing.

Serves 6
adapted from River Cottage Veg

small green cabbage, thinly sliced
2 carrots, peeled and grated
handful coriander (cilantro), roughly chopped

1 clove garlic, minced
1 teaspoon ginger, grated
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon honey

Coleslaw Collage by The Culinary Chase1) Place cabbage, carrots, and green onions in a bowl and toss to combine.
2) Whisk all dressing ingredients.
3) Pour dressing over slaw, toss to combine and let marinate for at least 10 minutes before serving. Top with chopped coriander.

The Culinary Chase’s Note:
Whenever sesame oil and soy sauce are used I am pleasantly reminded of our time spent in Asia.  For added crunch and texture, toss in a chopped up Granny Smith apple. Enjoy!

The post Coleslaw with Asian-Infused Dressing appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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