nformation: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL
inutes, until cooked through.
Asian Dipping Sauce:
1. Combine
Combine in a large salad bowl and toss with Cole Slaw Dressing.
To make the dressing:
Whisk the vinegar, soy sauce, sugar, sesame oil and red pepper with the oil. Set aside. (Makes 1/2 cup).
To make salad:
Toss together the cabbage, lettuce, pears, carrots, and green onion in a large bowl, and drizzle with Asian Sesame Dressing, tossing gently to coat. Sprinkle with sesame seeds, if desired. Serve immediately.
et aside.
For the Asian chicken burger:
Combine the
In a large, shallow bowl, combine soy sauce, sugar, mirin and garlic. Add turkey and turn to coat. Chill for 1 hour.
Heat a large frying pan over medium heat. Cook turkey for 3-4 mins per side, until cooked through.
To make the slaw, combine cabbage, noodles, carrot and spring onions in a large bowl. Whisk together peanut oil, sesame oil, soy sauce, sugar and lemon juice. Pour over slaw and toss to combine. Sprinkle with sesame seeds and serve with turkey.
Make the Tri-Color Asian Slaw: Put all ingredients in a
Combine shrimp, orange, bell pepper, and green onions in medium bowl. Toss with Asian Pineapple Dressing, to taste.
Divide salad on 2 large plates. Spoon shrimp mixture over each salad. Refrigerate leftovers.
nion. Serve crab cakes with Asian slaw and top with soy mayonnaise
n refrigerator.
To make slaw dressing, combine fish sauce, lime juice
Mix cabbage and carrots with Marzetti slaw dressing until moist.
Slaw will become more moist as it cools in refrigerator.
Mix first 6 ingredients to make dressing.
Mix slaw dressing and sugar.
Pour over veggies and refrigerate several hours or overnight.
Shred cabbage in bowl.
Add pinch of celery seed or more, if desired.
Add cole slaw dressing and stir.
Chill and serve or serve immediately.
Cut or chop all ingredients up in small pieces.
Use slaw dressing to mix.
Clean and grate carrots.
Add raisins and drained crushed pineapple.
Add slaw dressing to taste.
Pour desired amount of Asian coleslaw dressing over cabbage mix and
Combine cabbage and carrots in a large bowl. Cover with Marzetti slaw dressing. Mix well. Add coarse black pepper (the kind that sticks to your teeth) and refrigerate. When serving, finish with a hint of dill.
Combine carrots and raisins.
Mix with your favorite slaw dressing.
Combine cabbage and carrots in a large bowl.
Mix milk and slaw dressing. Pour over the cabbage and carrots; mix well. Refrigerate.
Cook pasta according to label directions; drain, rinse and drain again.
Combine cole slaw dressing, onion and mustard; add pasta, stirring to coat.
Cover tightly and refrigerate at least one hour.
Just before serving, add cabbage, green pepper and carrots to pasta mixture, stirring to coat.
Makes ten 1/2 cup servings.