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.

Makes 8 servings

Substitution

If you don't have a bag of coleslaw mix, you can use 7 cups shredded cabbage and 2 shredded carrots instead.

http://www.eatbetteramerica.com/recipes/asian-coleslaw/c82f6b44-d530-40e6-b0d1-86383b30f496?WT.dcsvid=NzI5NjMwODUyNAS2&rvrin=D57C5236-E96C-4C76-BB36-109291E1FCAF&WT.mc_id=Newsletter_EBA_2012_05_16_Subject%20Line%20Test%20Winner&nicreatID2=Newsletter_EBA_2012_05_16_Subject%20Line%20Test%20Winner