Recipe Name Asian Coleslaw Submitted by kosher Recipe Description This makes 12 servings. 2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage 1 small red onion, thinly sliced 1/4 cup soy sauce 1/4 cup lemon juice 1/4 cup vegetable oil 2 tbsp. white vinegar 2 tbsp. dark brown sugar 1 tsp. salt 2 tbsp. sesame seeds, optional Directions: 1. Gently separate the scallion slices with your fingers, so all the little layers separate. 2. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. (You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.) 3. Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. 4. Serve within 1 hour of dressing or the cabbage will get wilty and sad Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 0 Ready In (minutes) 10

Ingredients Amount Measure Ingredient 1 cup coleslaw, mix bag 1 small Red onion, chopped 1/4 cup soy sauce, lite, (shoyu) 1/4 cup lemon juice, bottled 1/4 cup canola oil 2 tablespoons white vinegar 2 tablespoons Splenda Brown Sugar Blend 1 teaspoon salt Steps Sequence Step 1 Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. (You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.) Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad