Ginger Slaw With Veggie Potstickers Recipe - Cooking Index
Ginger Slaw With Veggie Potstickers Recipe - Cooking Index
This slaw is at its most crunchy when freshly made. Look for hoisin sauce and rice vinegar in the Asian section of large supermarkets.
Courses: Main Course, Vegetarian| 1/4 cup | 59ml | Hoisin sauce |
| 1 tablespoon | 15ml | Rice vinegar |
| 1 tablespoon | 15ml | Soy sauce |
| 1 teaspoon | 5ml | Toasted sesame oil |
| 1 | Mandarin oranges in light syrup - (11 oz) - drained | |
| 1 tablespoon | 15ml | Minced fresh ginger |
| 2 | Garlic cloves - pressed | |
| 1 | Small head green cabbage - (abt 1 lb) - shredded, rinsed, | |
| And drained (yield 4 cups) | ||
| 1 | Bag shredded broccoli slaw - (16 oz) | |
| 4 | Scallions, white and light green parts - thinly sliced | |
| 20 | Frozen vegetable potstickers - cooked according | |
| To directions |
In blender or food processor, combine hoisin sauce, rice vinegar, soy sauce, sesame oil, mandarin oranges, ginger and garlic and process until well blended. Set dressing aside until ready to use.
In large bowl, combine cabbage, broccoli slaw and scallions. Add dressing as desired and toss to coat.
Add potstickers, gently tossing to blend flavors. Serve hot.
This recipe yields 6 servings.
Per Serving: 163 Cal; 8g Prot; 3g Total Fat (0 Sat. Fat); 29g Carb.; 0mg Chol; 789mg Sod.; 6g Fiber.
Source:
Vegetarian Times, November 2001
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