Print Recipe
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.
  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.
Share this Recipe