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!
Van de Kamp's® and Mrs. Paul's® FEBRUARY 2013
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.
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Crunchy Fish Fillets with Asian Slaw recipe
