Gingered Asian Coleslaw
Cabbage tossed with water chestnuts, bell pepper, carrot and onion in an Asian-inspired dressing
20
Prep Time
1 ½ hrs
Total Time
8
Servings
11
Ingredients
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Ingredients

  • 1/4 cup natural rice vinegar
  • 2 tablespoons granulated sugar
  • 2 tablespoons Pure Wesson® Vegetable Oil
  • 1 tablespoon La Choy® Soy Sauce
  • 1-1/2 teaspoons grated fresh ginger
  • 1/2 teaspoon salt
  • 1 pound green cabbage, shredded (1 lb = about 4 cups)
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained, chopped
  • 1/2 large red bell pepper, chopped (1/2 large = about 1/2 cup)
  • 1 medium carrot, peeled, shredded (1 med = about 1/3 cup)
  • 4 green onions, sliced (4 onions = about 1/4 cup)

Directions

  1. Beat vinegar, sugar, oil, soy sauce, ginger and salt in large bowl with wire whisk until well blended. Add cabbage, water chestnuts, bell pepper, carrot and green onions; mix lightly.
  2. Cover; refrigerate 1 hour to allow flavors to blend.

Nutrition Facts

Serving Size8 servings (1/2 cup each)
Calories70

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Gingered Asian Coleslaw

Cabbage tossed with water chestnuts, bell pepper, carrot and onion in an Asian-inspired dressing
20
Prep Time
1 ½ hrs
Total Time
8
Servings
11
Ingredients
starstarstarstarstar

Ingredients

  • 1/4 cup natural rice vinegar
  • 2 tablespoons granulated sugar
  • 2 tablespoons Pure Wesson® Vegetable Oil
  • 1 tablespoon La Choy® Soy Sauce
  • 1-1/2 teaspoons grated fresh ginger
  • 1/2 teaspoon salt
  • 1 pound green cabbage, shredded (1 lb = about 4 cups)
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained, chopped
  • 1/2 large red bell pepper, chopped (1/2 large = about 1/2 cup)
  • 1 medium carrot, peeled, shredded (1 med = about 1/3 cup)
  • 4 green onions, sliced (4 onions = about 1/4 cup)

Directions

  1. Beat vinegar, sugar, oil, soy sauce, ginger and salt in large bowl with wire whisk until well blended. Add cabbage, water chestnuts, bell pepper, carrot and green onions; mix lightly.
  2. Cover; refrigerate 1 hour to allow flavors to blend.
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