Crunchy Asian Slaw

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

  • Step1
  • 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

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.

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NUTRITION INFORMATION

(per Serving)

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