Powered by Cooking.com
Checkout  Cart | Track Order | Help
  All Recipes | Recipe Search | Submit a Recipe | Free Recipe E-Mail
BROWSE:  Recipes | Collections | Menus
Welcome, Tags Hardware Shoppers Return to Tags Hardware
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Red Loaf Pan Red Loaf Pan
Red Lazy Spoon and Ladle Set Red Lazy Spoon and Ladle Set
Blue 3-in-1 Vegetable Peeler Blue 3-in-1 Vegetable Peeler
Recipe & Cooking Community
Join Us on Facebook
Join Us on
Facebook
Join Us on Twitter
Join Us on
Twitter

Tricolor Asian Coleslaw
Source: Cooking.com
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
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: Yield:  6 servings
Calories: 154
Sodium: 288mg
Fiber: 4g
Carbohydrates, Total: 17g
Protein: 2g
% Cal. from Fat: 58%
Fat. Total: 10g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering:
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2012 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Small Advertising EatingWell Magazine - free trial issue! Click for details.