A Sunrise Recipe: Asian Vegetable Slaw

Sunrise Senior Living  |  March 9, 2015

Residents at Sunrise on Clayton, MO, wanted to liven up the typical summertime coleslaw so the dining service coordinator used fresh ingredients from the community garden to create this delicious side. It goes great with turkey burgers and pulled pork sandwiches, or whatever else you may have on your barbecue menu!

Cabbage is high in vitamins C and K, and is a good source of fiber and potassium, but the antioxidant content of this cruciferous vegetable is what really wows.  Cabbage, especially red cabbage, has potent levels of polyphenols and anthocyanins that may help reduce the risk of certain cancers, support digestive tract and cardiovascular health, and reduce inflammation in the body.

Want a chance to try out more delicious Sunrise Signature Dining recipes like this one, below? Click here to RSVP and join us for a Taste of Sunrise at a community near you Sunday, March 8 – Saturday, March 14. And don’t forget – all of our favorite recipes, including others from our 2015 Recipes from the Heart Cookbook, can be found on our food blog, www.senioreats.com.

Asian Vegetable Slaw
Serves 6-8

¼ cup sweet chili sauce
2 tbsp cider vinegar
2 tbsp vegetable oil
2 tbsp granulated sugar
1 tbsp soy sauce
1 ½ tsp Worcestershire sauce

3 cucumbers, peeled and sliced
1 large carrot, peeled and julienned
6 green onions, sliced
3 tomatoes, seeded and diced
3 cups shredded green cabbage
1 cup shredded red cabbage
½ bunch cilantro, chopped
½ bunch parsley, chopped
6 basil leaves, chopped

Whisk together the chili sauce, vinegar, oil, sugar, soy sauce and Worcestershire sauce until sugar is dissolved. Combine vegetables and herbs. Toss with the dressing. Refrigerate for 1 hour before serving.