Crunchy Asian Slaw

Name: Crunchy Asian Slaw
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 2 tablespoons canola oil; 2 tablespoons orange juice; 2 tablespoons rice vinegar; 1 tablespoon brown sugar; 1-1/2 teaspoons McCormick® Ground Ginger; 1/4 teaspoon salt; 6 cups thinly sliced Chinese or napa cabbage; 1 small sweet red pepper, cu tinto thin strips; 3/4 cup fresh snow peas; 1 unpeeled firm large pear, cut into 1/2-inch cubes; 1 teaspoon McCormick® Sesame Seeds, toasted

This tangy international twist in coleslaw makes a perfect accompaniment to simple grilled chicken or pork. Dressed with a light vinaigrette, this slaw keeps its crunchy texture covered and chilled up to 24 hours.

Ingredients

2 tablespoons canola oil
2 tablespoons orange juice
2 tablespoons rice vinegar
1 tablespoon brown sugar
1-1/2 teaspoons McCormick® Ground Ginger
1/4 teaspoon salt
6 cups thinly sliced Chinese or napa cabbage
1 small sweet red pepper, cu tinto thin strips
3/4 cup fresh snow peas
1 unpeeled firm large pear, cut into 1/2-inch cubes
1 teaspoon McCormick® Sesame Seeds, toasted

Directions

In a small bowl combine oil, juice, vinegar, sugar, ginger and salt; blend well. In a large bowl, combine cabbage, pepper, snow peas and pear. Add oil mixture; toss well to coat. Cover and refrigerate 1 hour or until ready to serve. Sprinkle each serving with sesame seeds.

Originally published as Crunch Asian Slaw in Taste of Home Cooking School Brand Name Cookbook Spring 2009