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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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I was looking for a recipe for an Asian kind of cole slaw to put on top of salmon patty burgers for dinner. But I really didn't want a recipe that used ramen noodles. So I used only the ingredients I wanted, and came up with this one. I used shredded angel hair cabbage mix, but I'm sure it would also work with other kinds of cabbage or broccoli mixes. We think it's a winner, and I hope you all like it too. Ingredients:
1 (10 ounce) package coleslaw mix |
1/4-1/2 onion, minced |
1 jalapeno pepper, seeded and minced |
1/4 cup mayonnaise (i used low-fat) |
2 tablespoons sugar |
1 1/2 tablespoons lime juice |
1 tablespoon rice vinegar |
1 tablespoon soy sauce |
1 teaspoon sesame oil |
3/4 teaspoon ginger, grated |
3/4 teaspoon hot sauce (i used cholula) |
salt and pepper |
Directions:
1. Combine the cabbage, onion and Jalapeno in a bowl.
2. Stir together the dressing ingredients until well mixed. I find the easiest way to do this is with a whisk.
3. Pour dressing over cabbage mixture, stir, cover, and refrigerate for at least 2 hours before serving.
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