Napa cabbage and carrot slaw with miso dressing
3 Points, Weight Watchers
Ingredients
2 Tbsp sesame seeds
1/4 cup(s) rice vinegar
3 Tbsp canola oil
2 Tbsp white-variety miso
1 Tbsp sugar
1 tsp low sodium soy sauce
1 tsp minced garlic
1 pound Napa cabbage, cut into thin shreds (about 8 cups)
2 cups carrot, shredded
1 large sweet red pepper, cut into very thin strips (about 2 cups)
1/2 cup scallion, sliced
Directions
To toast sesame seeds, heat a small skillet over medium heat. Add sesame seeds and cook, stirring often until lightly browned, about 2 minutes; remove seeds from pan and allow to cool.
In a large serving bowl, whisk together vinegar, oil, miso, sugar, soy sauce and garlic until blended. Add remaining ingredients, except 1 tablespoon each of toasted sesame seeds and scallions, and toss to mix and coat. Sprinkle slaw with remaining sesame seeds and scallions. Yields about 1 1/4 cups per serving.
Nutrition
3 smart points