South Beach-modified Asian Cole Slaw

The popular version of this uses ramen noodles (yuck) and sugar, but I changed it up a little. I wanted to put some edamame and maybe some vegetables in it too, but I hadn't planned it out enough and didn't have time to steam the edamame, let them cool and then shuck them, and without them, it seemed pointless to jazz this up any further.


Dressing:
6 T rice wine vinegar
2 T Splenda
5 T Olive Oil
1 t Freshly Ground Black Pepper
1/2 t Five Spice Powder
1/4 cup Ginger salad dressing

Slaw
1 package of broccoli cole slaw mix

Any or all of the following are optional:
1 cup shelled edamame
1 diced Asian pear
Handful steamed snow peas
1/3 cup diced water chestnuts


Whisk together the dressing ingredients until the oil emulsifies and it looks like dressing. Pour over broccoli slaw mix and toss. Chill for at least four hours, but it's better to make it the night before you need it.