5.16.2012

Asian Coleslaw

Asian Coleslaw

1/3
cup orange marmalade
1/4
cup rice vinegar or white wine vinegar
1
tablespoon sugar
1
tablespoon sesame oil
1 1/2
teaspoons grated gingerroot
1
teaspoon salt
1
bag (16 oz) coleslaw mix (shredded cabbage and carrots)
4
medium green onions, chopped (1/4 cup)

  1. In large bowl, mix all ingredients except coleslaw mix and onions until well blended. Stir in coleslaw mix and onions.
  2. Cover; refrigerate at least 30 minutes to blend flavors but no longer than 24 hours.
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