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3 votes | 2436 views

Had some cabbage left after making Pad Thai, so made this recipe to use it up.

Prep time:
Servings: 4-6


Cost per serving $0.83 view details


  1. Put the dressing ingredients in a jar, shake well.
  2. Slice the vegetables and place in a mixing bowl. Toss with the dressing. Refrigerate several hours.
  3. Serve cold or room temp.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 173g
Recipe makes 4 servings
Calories 124  
Calories from Fat 86 69%
Total Fat 9.73g 12%
Saturated Fat 1.32g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 303mg 13%
Potassium 229mg 7%
Total Carbs 8.78g 2%
Dietary Fiber 1.0g 3%
Sugars 4.29g 3%
Protein 1.84g 3%



  • Bob Vincent
    January 13, 2014
    Hi Myra:
    I made your coleslaw last night to accompany Asian Sloppy Joe Sliders which I just posted on CES. I have linked your coleslaw to my sliders. Thanks for sharing!
    I've cooked/tasted this recipe!


    • Robyn Savoie
      January 26, 2014
      I love sweet sour slaws over the mayo based. Just made this with the Herb Flecked Venison Burgers and it was wonderful. I made it sour by accident, used 1 1/2 tsp. Splenda Calorie-Free Sweetener instead of the 1 1/2 Tbsp. sugar, my family & I loved it. I cannot wait to try this with Bob's sliders above.
      • Bob Vincent
        January 15, 2013
        Hi Myra:
        This post was perfect timing. I made stuffed cabbage rolls yesterday and have left over Napa cabbage. I may try your slaw later this week. I may cut back a bit on the amount of sugar. Thanks for sharing!
        1 reply
        • myra byanka
          January 15, 2013
          I reconfigured the dressing with less sugar and added lime juice. Much better! Thanks,


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