Email to Rick Ashford      

Recipe Categories: awsum34's HOME PAGEAPPETIZER---DIPS--SPREADS APPETIZERS BBQ BBQ----GRILL BBQ----Rubs--Sauces BBQ----Tips BEEF BEVERAGES BREAD BreadMachine BREAKFAST CAKES--BROWNIES--CUPCAKES CAKESandPIES Camping--Recipes--and--Tips CANDY CASSEROLE------PORK CASSEROLE------POULTRY CASSEROLE----BEEF CASSEROLE----SEAFOOD CASSEROLES CHEESECAKES CHINESE COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FREEZER---TREATS FRUIT GEORGE-FOREMAN-GRILL-COOKING ITALIAN JELLYandJAMS LeftOvers LOWFAT MARINADES MEATS Mexican MICROWAVE--COOKING MISCELLANEOUS MUFFINS ONE-SKILLET-RECIPES PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY PUDDINGS--CUSTARDS Quick---Recipes RESTAURANT--LINKS RICE SALADandDRESSING SALSA SANDWICHES SAUCES SMOOTHIE SNACKS SOUPSandSTEWS SPICES TAILGATING THANKSGIVING TIDBITS---You-Need-To-Know TipsandMeasurements USEFUL--WEBSITES VEGETABLES VEGETARIAN

Asian Slaw




Source of Recipe


ws


Recipe Introduction


servings 2 1/2 cups
points 3.5 for the whole recipe


List of Ingredients




1 pound red or green cabbage, julienned in strips
1 red bell pepper, cut into long fine strips
2 scallions, cut thin on a sharp bias
1/2 cup rice vinegar
1 tablespoon sugar
1 teaspoon finely grated fresh ginger
1 tablespoon seasame seeds, toasted
1 tablespoon seasame oil
salt and pepper to taste


Recipe



In a large bowl, combine the cabbage, red pepper, and scallion.
In a separate bowl, vigorously mix together all the remaining ingredients.
Just before serving time, combine the cabbage mixture with the dressing and mix well.