Ontario Tangy Thai Coleslaw

8

Tangy Thai Coleslaw

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Ingredients

• 4 cups (1 L) shredded Ontario Savoy Cabbage (about 1/2 small cabbage)
• 1 Ontario Greenhouse Red Pepper, cut in thin strips
• 1 medium Ontario Carrot, coarsely grated
• 1 cup (250 mL) diced Ontario Greenhouse Cucumber
• 1/2 small red onion, thinly sliced
• 3/4 cup (175 mL) Ontario Bean Sprouts
• 1/4 cup (50 mL) chopped fresh coriander
Dressing
• 3 tbsp (45 mL) orange juice
• 2 tbsp (25 mL) each low-sodium soy sauce and vegetable oil
• 2 tbsp (25 mL) white rice vinegar
• 1 tbsp (15 mL) sesame oil
• 2 tsp (10 mL) minced fresh ginger
• 11/2 tsp (7 mL) sugar
• 11/2 tsp (7 mL) Asian chili-garlic sauce
• 1/2 tsp (2 mL) grated orange rind

Instructions

For the slaw:
1. In large bowl, combine cabbage, red pepper, carrot, cucumber and onion.
For the dressing:
2. In small bowl, whisk together all dressing ingredients. Toss with slaw mixture. Add bean sprouts and coriander and toss again. Serve chilled or at room temperature.

Notes