Esta es una exhibición prevé de cómo se va ver la receta de 'Sweet & Tangy Sauteed Coleslaw' imprimido.

Receta Sweet & Tangy Sauteed Coleslaw
by Nanette

Sweet & Tangy Sauteed Coleslaw

This is a refreshing change from the mayonnaise based potato salad and Coleslaw that's devoured throughout the summer. Coleslaw with an Asian flare can't be beat for something just a tad different. Sprinkle the seame seeds after it's been cooked so the dish has a nutty, crunchy taste.
If you'd like a similar recipe with a bit of heat, visit Cupcakes & Crab Legs via the link I added.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
  Asian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 16 oz. Coleslaw Mix (not bagged coleslaw)
  • (green & red cabbage & shredded carrots)
  • 1 tablespoon canola oil
  • 1 small onion, sliced
  • 1 clove garlic, chopped
  • 1 1/2 tablespoon honey
  • 1 1/2 tablespoon soy sauce
  • 2 T rice vinegar
  • 1/2 teaspoon sesame oil
  • 2 teaspoons sesame seeds (garnish)

Direcciones

  1. Heat canola oil in large non-stick skillet.
  2. Saute Coleslaw mix, garlic and onion.
  3. Cabbage should still be crisp, but cooked through.
  4. In a small bowl, mix honey, soy sauce, vinegar & sesame oil. Add liquid to cabbage and blend.
  5. Cook 1 minute.
  6. Garnish with sesame seeds.