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Asian Coleslaw
This shredded red and green cabbage salad dressed in rice vinegar and sweet chili sauce brings an Asian flair to your summer grilled chicken or fish.
Course Lunch/Dinner
Course Lunch/Dinner
  • 1/4 cup KA–ME® Rice Vinegar
  • 2 tbsp KA–ME® Sweet Chili Sauce
  • 1 pound pre-packaged cabbage slaw mix (red and green)
  • 3 tbsp KA–ME® Stir-Fry Oil
  • 3 scallions , chopped for garnish
  1. In a large mixing-bowl, whisk together the KA–ME Rice Vinegar, KA–ME Sweet Chili Sauce, and 2 tbsp KA–ME Stir-Fry Oil.
  2. Add the slaw mix, toss well, and let macerate for 30 minutes to 1 hour before serving.
  3. Garnish with scallions.
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