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Asian Slaw with Egg Roll Crackers

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 30 mins
Total time 30 mins
Yield Makes 6 servings


  • 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
  • SLAW
  • 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)

How to Make It

  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.