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!

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Yield:
5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  •   Bake fish according to package directions.

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

  • 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. 

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