Quick & Easy Low Fat Asian Slaw with Pineapple

Quick & Easy Low Fat Asian Slaw with Pineapple

Quick & Easy Low Fat Asian Slaw with Pineapple

Shredded green and red cabbage, carrots, chopped scallions, toasted sesame seeds, and pineapple tidbits tossed with a zingy low fat bottled Asian vinaigrette. To keep this Asian-inspired slaw, super quick and easy, I used already shredded red & green cabbage that I picked up at Fresh & Easy, since they didn’t have pre-shredded coleslaw mix available.

This Fast Asian Slaw Recipe from The Dinner Doctor cookbook popped into my head as I was trying to come up with another easy salad or side dish to go with our completely nontraditional Memorial Day dinner of baked ham, potato salad, and Mom’s broccoli casserole. I thought “coleslaw,” but didn’t want a creamy one. Don’t get me wrong, I love creamy coleslaw, but it would have been too much mayonnaise on the menu, since we already had it going on in the potato salad and broccoli casserole.

I’ve made this a couple of times and people really seem to like it, maybe because it’s a nice change of pace from traditional creamy mayonnaise based coleslaw we normally eat.

Using pre-shredded coleslaw mix and bottled Asian vinaigrette (I like Newman’s Own Lighten Up! Low Fat Sesame Ginger Dressing with only 35 calories and 1.5 g fat in a 2 tablespoons serving) saves a ton of time too.

To toast the sesame seeds, place them in a heavy skillet over medium heat and stir them until the begin to darken slighlty, 2 to 3 minutes and then remove them from the pan immediately so they don’t burn.

I love quick and easy recipes like this that provide maximum enjoyment for minimal effort, don’t you?


Quick & Easy Low Fat Asian Slaw with Pineapple Recipe
Prep time
Total time
Quick & easy recipe for an Asian-inspired cabbage slaw that makes a great side dish for grilled or roasted chicken, fish or pork
Recipe type: Salad
Serves: 6
  • 1 package (16 ounces) coleslaw mix
  • 4 scallions, chopped (both white and green parts)
  • 1 can (8 ounces) pineapple tidbits in juice, drained
  • 1 teaspoon toasted sesame seeds
  • ⅓ cup lowfat Asian sesame ginger dressing (such as Newman’s Own)
  1. Place the coleslaw mix, scallions, drained pineapple tidbits, and sesame seeds in a large bowl. Drizzle the dressing over the mixture and toss to combine well.
  2. Serve the slaw right away or cover it and refrigerate it for up to 3 days
Martha’s Notes
Nutritional Estimates Per Serving (1/6th): 72 calories, 1 g fat, 15 g carbs, 3.4 g fiber, 1.7 g protein and 2 WW PointsPlus value. The volume of each serving will depend on how long this slaw sits, as it will get more compact with time. I used Fresh & Easy Asian Ginger vinaigrette which increased the PointsPlus value to 3 since it has 100 calories and 8 g fat in a 2 tablespoons serving. I also used a combination of shredded green cabbage and red cabbage, and 2 shredded carrots instead of the coleslaw mix, since that’s what was available at the market.


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