Asian hot 'n' sour slaw
Chatelaine
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* PLUS Microwaving Time: 1 minutes
Ingredients
-
2 tbsp
rice
vinegar
-
2 tsp
grated fresh
ginger
, or bottled chopped ginger
-
1/2 tsp
hot red-chili flakes
-
1
red
bell pepper
-
1
yellow
bell pepper
-
500-g bag
store-bought
coleslaw
, preferably with grated carrots
-
1/2 cup
bottled Japanese
salad dressing
-
1
lime
Instructions
- Stir vinegar with ginger and chili flakes in a small microwave-safe bowl. To develop flavours, microwave, uncovered, on high 45 seconds. Or place in a small saucepan over medium heat and stir until hot, about 1 minutes. Seed peppers, then slice into thin strips. Place coleslaw in a large bowl. Stir in peppers to evenly distribute. Pour warm vinegar mixture and bottled dressing overtop. Squeeze juice from half of lime over salad. Toss to thoroughly mix. Taste and add salt, if needed. Slice remaining lime half into wedges and serve with coleslaw. Serve right away or cover and refrigerate up to 2 days. Great with grilled chicken, burgers, ribs or pan-fried fish.
Nutrition (per serving)
- Calories
- 68,
- Protein
- 1.2 g,
- Carbohydrates
- 6.6 g,
- Fat
- 4.5 g,
- Fibre
- 1.3 g,
- Sodium
- 182 mg.