Crunchy Asian Slaw Recipe
Crunchy Asian Slaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

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. Yield: 6 servings.
Originally published as Crunchy Asian Slaw in Taste of Home Cooking School Collection Spring 2009, p46

  • 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
  1. 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. Yield: 6 servings.
Originally published as Crunchy Asian Slaw in Taste of Home Cooking School Collection Spring 2009, p46

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