I Can You Can Vegan

Name: Rainbow Asian Slaw
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Cuisine: American
Ingredients: SIGNATURE SELECTS Coleslaw, Broccoli; Hot House Red Bell Peppers; Del Monte Kernel Corn, Whole, Golden Sweet; Cilantro; Fruitful Island Blended Sesame Oil, Light Flavor; Wan Ja Shan Soy Sauce; O Organics Vinegar, Organic, White Distilled; Dorot Gardens Crushed Ginger; Tougarashi Red Pepper, Crushed; Waterfront Bistro Juice, Concentrate, Lime; O Organics Maple Syrup, Organic, 100% Pure; Morton Iodized Salt & Black Pepper

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Rainbow Asian Slaw

Serves 115 mins prep40 mins cook

I love that it’s so colorful, but best yet… it’s easy to make! Just a few ingredients and you’re set! Take it easy on yourself and opt for using a bag of coleslaw mix from your grocer. You know, the one with regular cabbage, purple cabbage, and carro

0 servings

What you need

oz broccoli coleslaw mix

red bell pepper

corn

cup cilantro

Fruitful Island Blended Sesame Oil, Light Flavor

tbsp dark sesame oil

tbsp soy sauce

O Organics Vinegar, Organic, White Distilled

tbsp white vinegar

tsp ground ginger

red pepper flake

Waterfront Bistro Juice, Concentrate, Lime

tsp lime juice

O Organics Maple Syrup, Organic, 100% Pure

tbsp maple syrup

salt & pepper

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Instructions


1 Place all of the vegetables in a large bowl.
2 In a separate, medium-sized bowl whisk together all of the ingredients for the dressing. 
3 A little at a time, add in the dressing to the veggies until you feel they are well coated- you may not need all of it.
4 Cover the slaw and place in the fridge for 1-2 hours (optional), or enjoy immediately! Garnish with extra cilantro before serving.

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