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  • Sweet & Tangy Sauteed Coleslaw

    2 votes
    Sweet & Tangy Sauteed Coleslaw
    Cook: 20 min Servings: 4
    by Nanette
    92 recipes
    >
    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

    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.

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