Options

Format:
Include:
PRINT
See more

Asian Slaw with Egg Roll Crackers

Southern Living JULY 2014

  • Yield: Makes 6 servings
  • Hands-on:30 Minutes
  • Total:30 Minutes

Ingredients

  • DRESSING
  • 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
  • CRACKERS
  • 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)

Preparation

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.

advertisement

Go to full version of

Asian Slaw with Egg Roll Crackers recipe

advertisement