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!

Van de Kamp's® and Mrs. Paul's® FEBRUARY 2013

  • Yield: 5 servings
  • Cook time:25 Minutes
  • Prep time:15 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.



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Crunchy Fish Fillets with Asian Slaw   recipe