Pat’s Asian Coleslaw RecipeMay 18, 2016
With summer right around the corner it’s time to start gearing up for BBQ’s and potlucks. This recipe is a easy one to make and goes great as a side dish, served with pulled pork sandwiches, or add some chicken to have a complete meal. Serve with a chilled glass of our Still Waters Vineyards Sauvignon Blanc and your friends will love it!
- 4 – 6 cups grated cabbage ( I buy the bagged coleslaw from Smart and Final)
- Chopped red onion
- Chopped cilantro
- 1 cup salted peanuts
- 1 small can mandarin oranges (optional)
- First Street Chinese Chicken Salad Dressing (Smart and Final)
- 1 cup crunchy chow mein noodles
Mix the first five ingredients together with a light amount of the dressing and refrigerate for a couple of hours. The cabbage quickly soaks up the dressing, but you don’t want it to become too soggy. Before serving toss in the crunchy chow mein noodles.
So easy and so good enjoy!!