Crunchy Asian Slaw

Name: Crunchy Asian Slaw
Prep time: 20 min
Yield: 6
Cuisine: Chinese,
Ingredients: 2 tbsps canola oil; 2 tbsps orange juice; 2 tbsps rice vinegar; 1 tbsp brown sugar; 1 1/2 tsps ginger ground; 1/4 tsp salt; 6 cups thinly sliced Napa cabbage; 1 small red bell pepper, cut into thin 2-inch strips (1 cup); 3 oz snow pea pods, cut into thin strips (1 cup); 1 unpeeled firm ripe pear, cut into 1/2-inch cubes; 1 tsp sesame seed

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

20m

PREP TIME

97

CALORIES

11

INGREDIENTS

Servings: 6

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 Napa cabbage
1 small red bell pepper, cut into thin 2-inch strips (1 cup)
3 ounces snow pea pods, cut into thin strips (1 cup)
1 unpeeled firm ripe pear, cut into 1/2-inch cubes
1 teaspoon McCormick® Sesame Seed

KEY PRODUCTS

INSTRUCTIONS

1 Mix oil, orange juice, vinegar, sugar, ginger and salt in small bowl until well blended.
2 Mix Napa cabbage, bell pepper, snow peas and pear in large bowl. Add dressing; toss to coat well. Cover.
3 Refrigerate 1 hour or until ready to serve. Sprinkle with sesame seed before serving.

TIPS AND TRICKS

To toast sesame seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.