Printable Recipe

This tangy international twist on coleslaw makes a perfect accompaniment to simply grilled chicken or pork. Dressed with a light vinaigrette, this slaw keeps its crunchy texture covered and chilled up to 24 hours.

Makes 6 (1-cup) servings.

Prep Time: 20 minutes
Cook Time: 0 minutes

2 tablespoons canola oil
2 tablespoons orange juice
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 1/2 teaspoons McCormick® Ginger, Ground *(see note)
1/4 teaspoon salt
6 cups thinly sliced Napa cabbage ** (see note)
1 small red bell pepper, cut into thin 2-inch strips (1 cup)
3 ounces snow pea pods, cut into thin strips (1 cup)
1 unpeeled firm ripe pear, cut into 1/2-inch cubes
1 teaspoon McCormick® Sesame Seed, toasted

      Mix oil, orange juice, vinegar, sugar, ginger and salt in small bowl until well blended.

      Mix Napa cabbage, bell pepper, snow peas and pear in large bowl. Add dressing; toss to coat well. Cover. 

      Refrigerate 1 hour or until ready to serve. Sprinkle each serving with sesame seed before serving.

Calories: 97
Fat: 5 g
Carbohydrates: 11 g
Cholesterol: 0 mg
Sodium: 111 mg
Fiber: 2 g
Protein: 2 g
per serving

* original recipe calls for 1½ tablespoons ground ginger - I thought 1½ teaspoons was enough

** I used 1(16 oz) bag coleslaw mix

Recipe Courtesy of McCormick - reprinted with permission

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