Asian Coleslaw

This shredded red and green cabbage salad dressed in rice vinegar and sweet chili sauce brings an Asian flair to your summer grilled chicken or fish.

4 servings
Print Recipe
 Asian Coleslaw
This shredded red and green cabbage salad dressed in rice vinegar and sweet chili sauce brings an Asian flair to your summer grilled chicken or fish.
Course Lunch/Dinner
Servings
Course Lunch/Dinner
Servings
Ingredients
  • 1/4 cup KA–ME® Rice Vinegar
  • 2 tbsp KA–ME® Sweet Chili Sauce
  • 1 pound pre-packaged cabbage slaw mix (red and green)
  • 3 tbsp KA–ME® Stir-Fry Oil
  • 3 scallions , chopped for garnish
Instructions
  1. In a large mixing-bowl, whisk together the KA–ME Rice Vinegar, KA–ME Sweet Chili Sauce, and 2 tbsp KA–ME Stir-Fry Oil.
  2. Add the slaw mix, toss well, and let macerate for 30 minutes to 1 hour before serving.
  3. Garnish with scallions.
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Included Products

Szechuan Sauce
Wide Lo Mein Noodles
Hot Chili Oil