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 Sauteed Coleslaw with an Asian flare |
 Coleslaw mix of green & red cabbage & carrots |
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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.
Ingredients
- 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)
Directions
- Heat canola oil in large non-stick skillet.
- Saute Coleslaw mix, garlic and onion.
- Cabbage should still be crisp, but cooked through.
- In a small bowl, mix honey, soy sauce, vinegar & sesame oil. Add liquid to cabbage and blend.
- Cook 1 minute.
- Garnish with sesame seeds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 533 | |
| Calories from Fat 397 | 74% |
| Total Fat 44.23g | 55% |
| Saturated Fat 6.22g | 25% |
| Trans Fat 0.01g | |
| Cholesterol 29mg | 10% |
| Sodium 1145mg | 48% |
| Potassium 55mg | 2% |
| Total Carbs 35.64g | 10% |
| Dietary Fiber 0.5g | 2% |
| Sugars 30.06g | 20% |
| Protein 1.64g | 3% |
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