Classic Cole Slaw is given an asian twist with this recipe. I add this to the table when serving BBQ in the summer. It's an easy pre-prep dish; mix the slaw veggies in one bowl, mix the dressing in another, and they can sit in the "fridge" until you're ready to mix the two and serve.
Toss all veggies into a large bowl, ensuring the onions and scallions seperate and mix well with the cabbage and carrots. Cover with a moist paper towel and then plastic wrap and leave in the refrigerator until ready for service.
Mix all dressing ingrediants in a medium bowl with a wisk, cover with plastic wrap, leaving dressing in refrigerator until ready for service.
When ready for service, mix dressing again with a wisk, pour over veggies, toss and serve.
Once you add dressing to veggies, the acidity will begin to break down the cabbage and carrots. Do not let the dressing and cabbage mix sit for more than an hour before serving or your slaw will be a glob of wilted cabbage.
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 100 (55%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 157.9mg||5 %|
|Potassium 562.5mg||15 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 15.1g|
|Protein 3.5g||5 %|
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Calories per serving: 183
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