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Prep and Cook time: 45 minutes
Makes: 6 servings
You can prepare the fabulous slaw and dressing ahead, then toss and garnish at
serving time.
Ingredients
3 tablespoons White Wine Vinegar
3 tablespoons sugar
1 tablespoon Soy Sauce
1/2 teaspoon ground ginger
1 clove garlic, minced or pressed
1/4 teaspoon Asian (toasted) sesame oil
1/4 teaspoon cayenne
1 cup Mayonnaise
1/2 cup slivered almonds
1 cup thinly sliced radishes
1 cup thinly sliced green onions
1 cup fresh cilantro leaves (see notes)
4 to 6 ounces snow peas, ends and strings removed, cut diagonally into 1/2 inch
pieces
2 packages (16 oz. each) shredded coleslaw mix with red and green cabbage and
carrots
Instructions
1. Preheat oven to 350°. To make dressing, stir
vinegar and sugar until sugar dissolves. Mix in soy sauce, ground ginger,
garlic, sesame oil, and cayenne. Gradually add vinegar mixture to mayonnaise,
stirring until blended. If made ahead, cover and chill for up to 24 hours.
2. To make salad, toast almonds in the oven in a 9 inch square pan until golden,
6 to 8 minutes; set aside.
3. In a 4 to 6 quart serving bowl, combine radishes, green onions, cilantro,
snow peas, and coleslaw mix. If made ahead, cover and chill for up to 24 hours.
4. To serve, pour dressing over salad mixture. Add almonds and mix gently.
Nutritional Information
Per serving: 421 cal., 77% (324 cal.) from fat; 5.7 g protein; 36 g fat (3.3 g sat.); 21 g carbo (2.4 g fiber); 407 mg sodium; 27 mg chol.
Recipe for the Best REALTOR by www.JackieLynaugh.com
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