Crunchy Fish Fillets with Asian Slaw


Crunchy Fish Fillets with Asian Slaw 
Here is an easy and delicious recipe for Asian Cole Slaw that goes perfectly with Van de Kamp’s® and Mrs. Paul’s® 100% whole fish fillets for a quick meal!


5 servings

Recipe from

Van de Kamp's® and Mrs. Paul's®

Recipe Time

Prep: 15 Minutes
Cook: 25 Minutes


1 box Van de Kamp’s® or Mrs. Paul’s® Crunchy Fish Fillets
1 bag (14 oz.) shredded coleslaw mix
3/4 cup mandarin oranges, drained
1/2 cup roasted & salted cashew pieces
2 stalks green onion, thinly sliced
1/2 cup prepared teriyaki sauce
1/2 cup canola oil
1/3 cup rice wine vinegar
1 tablespoon sugar


1.  Bake fish according to package directions.

2.  Meanwhile,  mix coleslaw, mandarin oranges, cashews and green onions in a large bowl.

3. Whisk teriyaki sauce, canola oil, rice wine vinegar and sugar together in a small bowl. Add half of the dressing to the vegetables and toss. Cover remaining dressing and refrigerate. Cover and refrigerate slaw for 2 hours or overnight. 

4. Divide slaw between serving plates. Top each with 2 fish fillets. Drizzle each with remaining dressing before serving.