Prep 10 mins
Cook 0 mins
I got this from Hungry Girl. Looked to yummy not to post....Calls for using Newman's Own Dressing, but Kraft has a good one.
- 16 ounces coleslaw mix
- 1 cup water chestnut, drained and sliced into thin strips
- 1 cup mandarin orange segments, drained and chopped
- 1 cup scallion, chopped
- 2⁄3 cup low-fat sesame ginger salad dressing
- 1⁄4 cup slivered almonds
- In a large bowl, toss all ingredients together, and mix well. Refrigerate for at least 2 hours. Stir well before serving. Enjoy.
We had this for dinner tonight and everyone enjoyed it. I did leave out the water chestnuts just because the bowl was at capacity. I think that the added crunch would have been appreciated and will make sure that I have a larger bowl next time! I used a salad dressing that I bought at Costco, La Maison, it's a Lemon, Ginger and Sesame non fat dressing. I also changed the slivered almonds to sunflower seeds because I was too busy to toast the almonds. I served this with Orange Hoisin Halibut, coconut rice and Szechuan Cucumbers (Szechuan Cucumbers). Thanks for posting a very simple and tasty recipe.
Very tasty, very simple, and no guilt! Used broccoli slaw, so this served as a 2nd vegetable. Thanks for posting, MsSally! Made for Photo Tag.
I scaled this down by halving the recipe and two of us thoroughly enjoyed ample serves on two occasions. This was SO fabulously delicious that next time I make this, I'll certainly make the full amount. I really loved the water chestnuts, mandarin segments and slivered almonds in this. :)These ingredients have set a new benchmark for me in what I will look for in future when making or eating coleslaw. I wasn't keen on the idea of ginger in the salad dressing (personal taste preference) so used an Italian salad dressing - a bit of a cop out, I know - and I'm sure that those who love ginger will enjoy this recipe exactly as posted. Thank you for this yummy recipe, MsSally! Made for Newest Zaar Tag.