Asian Coleslaw
- Reviews 1
Ready In: 35 mins
Serves: 6-8
Yields: 1/3 cup
Ingredients
- 3 tablespoons rice wine vinegar (not seasoned)
- 2 tablespoons olive oil
- 1⁄2 teaspoon celery seed
- 2 teaspoons chili-garlic sauce (if you don't like a little heat use 1/2 tsp to 1 tsp.)
- 1⁄4 cup Splenda sugar substitute or 1⁄4 cup sugar
- 16 ounces prepared Coleslaw (the mixed blend with purple cabbage and carrots is good. I like to chop my cabbage to pea size but t)
- salt (optional)
Directions
- Combine the first 5 ingredients in a jar with a lid and shake until sugar is dissolved.
- Add to cabbage and mix well.
- Add a little salt if desired.
- Chill for about 30 minutes and serve.
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