Spicy Asian Slaw

You guys, I love mayonnaise.

That’s not the entire point of the post, but I thought I’d put it out there up front in case there was any doubt.  And you should be aware of this fact given the nature of the rest of this post.

(I’m aware some of you will respond violently to my statement. I’m prepared. Please proceed to the comments section of this post and let ‘er rip.)

A few weeks ago, and unrelated to the present time of year which lends itself to the making of resolutions, I decided that I should probably clean up my diet.

So … I put myself on a diet.  What kind of diet, you ask?

Here it is: “stop eating ALL THE FOOD”. Pretty out-there, I know.

The only problem with said radical program is that I like ALL THE FOOD.  I am not a picky eater.  I’ll eat almost anything.  And I’ll enjoy all of it. (Except sea urchin. Kacy, forgive me.)

I’m also like a dog that will eat until all of the food is gone in one sitting, so portion control becomes an issue.

Solution: make healthier, bulky food.

I also happen to be a big fan of cabbage.  It’s not sexy, but there it is.

What happens when I combine my love of mayo and cabbage and my desire to eat something that will fill me up and not out (sorry, I had to) is coleslaw, jazzed up.

Spicy Asian Slaw
serves 2

2 cups shredded green cabbage (or other cabbage, depending on preference)
1 small carrot, shredded
2 scallions, roughly chopped
2-3 T plain nonfat yogurt (I used regular, but Greek would work as well)
1 t Thai chili sauce (or favorite hot sauce)
salt

1. Combine cabbage, carrots and scallions in a mixing bowl.
2. Stir together yogurt and chili sauce in a smaller bowl.
3. Pour sauce onto vegetables, sprinkle with salt (I just used a pinch) and toss to combine.
4. Allow to sit for at least 30 minutes to allow flavors to marry.

Ok, so I realize that’s not much of a recipe, but I felt that the flavor combinations were worthy of a mention.  The chili sauce gives this a nice heat without being overwhelming, and the yogurt was tangy enough for the vinegar-based salad lovers and creamy enough for the mayo lovers, so either I’m making everyone happy here or no one.

I’ll take my chances.

I topped the slaw with a jalapeno chicken sausage from Trader Joe’s, which I sliced and baked at about 425° for 10 minutes or so.

And because that only came to about 160 calories, I added a tortilla stuffed with some sauteed fajita-style vegetables.

More vegetables, FTW!

The dinner came to about 400 calories, give or take.  I’ll allow it.

I think this mayo lover is going to be ok.

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10 thoughts on “Spicy Asian Slaw

  1. I’ve been on a crazy coleslaw kick lately. Its amazing. I usually make an apple cider vinegar dressing because I don’t usually have mayo in the house. I don’t know why I never thought of yogurt. I blame the lack of alcohol in my system – I can’t think straight.

  2. I love mayo. And I love ALL THE FOOD. And I love to eat all the food until it’s gone. Portion control is practically a foreign language to me.
    i don’t hate you for the sea urchin disdain, it was a pretty pungent flavor that I wouldn’t seek out again.
    Oh, and I LOVE SLAW!
    I feel like you really get me.

  3. Love this coleslaw and I’ve been trying to find new ways to cut back too. Greek yogurt is my new best friend. It fills in for Sour cream very easily and i can see how it makes this slaw just the right bit creamy.

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