Asian Slaw with Egg Roll Crackers

Southern Living
Asian Slaw with Egg Roll CrackersRecipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Makes 6 servings


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1/2 cup mayonnaise
1 tablespoon sugar
1 tablespoon loosely packed orange zest
1 tablespoon rice vinegar
1 tablespoon coarse-grained mustard
2 teaspoons soy sauce
2 teaspoons Asian hot chili sauce (such as Sriracha)
1/2 teaspoon sesame oil
1/2 teaspoon finely grated fresh ginger
6 egg roll wrappers
Vegetable cooking spray
Kosher salt
Freshly ground black pepper
4 cups shredded green cabbage
4 cups shredded red cabbage
2 red bell peppers, seeded and sliced
1 cup peeled and thinly sliced jicama
1/2 cup loosely packed fresh cilantro, chopped
1/2 cup fresh corn kernels (from 1 ear)
2 green onions, sliced
2 teaspoons black or white sesame seeds
4 cups shredded cooked chicken or pulled pork or 1 1/2 lb. peeled cooked shrimp (optional)


Hands-on: 30 Minutes
Total: 30 Minutes

1. Prepare Dressing: Whisk together mayonnaise and next 8 ingredients. Cover and chill until ready to use (up to 1 week).

2. Prepare Crackers: Preheat oven to 350°. Arrange egg roll wrappers in a single layer on a baking sheet. Coat generously with cooking spray, and sprinkle with desired amount of salt and pepper. Bake 9 minutes or until golden brown, rotating halfway through.

3. Meanwhile, prepare Slaw: Stir together green cabbage, next 7 ingredients, and, if desired, chicken. Toss with desired amount of dressing. Season with salt and pepper, if desired. Serve immediately on Egg Roll Crackers.

Created date

June 2014