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Full Online Book HomeLearning KitchenVegetables - Asian Cole Slaw
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Vegetables - Asian Cole Slaw Post by :judged Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2265

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Vegetables - Asian Cole Slaw

2 cloves garlic -- minced
2 tbl. soy sauce
1 1/2 tbl. rice wine vinegar
1 tbl. minced fresh gingeroot
1/2 tsp. sesame oil
1/4 tsp. crushed red pepper
1 head (1-lb) napa cabbage -- thinly sliced
3 green onions -- thinly sliced
2 carrot -- thinly sliced
1 tbl. sesame seeds -- toasted


In bowl, whisk together first 6 ingred.

Add cabbage, green onion and carrots. Toss to coat. Sprinkle with sesame seeds.

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1 Med. head of cabbage 1/2 c water 2 Tbsp. flour 1/2 tsp salt 1/2 tsp white pepper 1 Tbsp sugar 4 Tbsp butter 1 c milk 1 c grated cheddar cheese Cut the cabbage into wedges and steam in the water in a covered saucepan for about 4 min. Drain and place cabbage in a greased 2 quart casserole. Sprinkle with the flour, salt, pepper and sugar. Dot with butter. Pour milk over the cabbage and top with the grated cheese. Bake at 350 degrees for about 35 min. Should be golden on top and bubbling around the sides.
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1 cup mayonnaise 1/3 cup crushed pineapple 1 tablespoon milk 1 tablespoon ketchup 1 teaspoon sugar 1 teaspoon poppy seeds, optional 1 teaspoon Worcestershire sauce 8 to 10 cups coleslaw mix In a small bowl, combine the mayonnaise, pineapple, milk, ketchup, sugar, poppy seeds if desired and Worcestershire sauce. Place the coleslaw mix in a large bowl; add dressing and toss to coat. Cover and refrigerate for 2 hours. Yield: 4-6 servings.
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