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Home > Recipes > Recipe

Tricolor Asian Coleslaw

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Active Time:  15 Minutes
 Total Time:  2 Hours 15 Minutes
 Yield:  6 servings
This salad would be great with some grilled teriyaki chicken or steak. I slice the cabbage with the 4mm slicer attachment; and shred the carrot and jicama with the grater attachment. My own preference is to slice the bell pepper, onion and Chinese peas by hand into very thin strips. Look for the vinegar, hoisin sauce and chili garlic sauce in the Asian foods section of your supermarket.
RECIPE INGREDIENTS
2 tablespoons oriental sesame oil
2 tablespoons vegetable oil
2 tablespoons unseasoned rice vinegar
2 tablespoons honey
1 tablespoon soy sauce (not sodium-reduced)
1 tablespoon hoisin sauce
1 1/2 to 2 teaspoons chile garlic sauce
1 large garlic clove, quartered

4 cups (packed) thinly sliced cored napa cabbage (about 3/4 pound)
1 cup grated peeled carrot
1 cup grated peeled jicama
2 ounces (about 20) Chinese peas or snow peas, cut lengthwise into very thin strips
1/2 red bell pepper, cut lengthwise into very thin strips
1/2 cup very thinly sliced red onion
Chopped roasted peanuts
Tricolor Asian Coleslaw Recipe at Cooking.com
DIRECTIONS
Blend first 8 ingredients in mini-processor until smooth. Season dressing to taste with salt and pepper.

Combine all vegetables in large bowl. Add dressing and toss to coat. Let stand at least 2 hours or cover and refrigerate up to 8 hours, tossing occasionally. Sprinkle with peanuts and serve.

Recipe created exclusively for Cooking.com by Selma Elaine Brown.
Recipe reprinted by permission of . All rights reserved.
 Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Asian Cool
Nutrition Facts per Serving
Yield: 6 servings
Calories: 154
Sodium: 288mg
Fiber: 4g
Carbohydrates, Total: 17g
Protein: 2g
% Cal. from Fat: 58%
Fat. Total: 10g
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