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Asian Slaw with Karaage

Using: Reuven Fully Cooked Karaage, Product Code 10610

 

 

 

 

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Serves:

Prep & Cook Time:

 

4

20 minutes

 

 
 

Ingredients

 

 

 

 

4 cups (1 L) julienned red cabbage

1 firm mango, julienned

1/2 red pepper, julienned

1 cup (250 mL) julienned cucumber

1 cup (250 mL) bean sprouts

2 green onions, thinly sliced

12 oz (340 g) Reuven Fully Cooked Karaage, Product Code 10610, prepare according to package directions and kept warm

 

Lime Vinaigrette:

3 tbsp (45 mL) canola oil

2 tbsp (30 mL) lime juice

2 tbsp (30 mL) rice wine vinegar

4 tsp (20 mL) soy sauce

1 tbsp (15 mL) granulated sugar

1 tbsp (15 mL) minced fresh gingerroot

 

 
 

Preparation Instructions

 

Lime Vinaigrette: Whisk together oil, lime juice, vinegar, soy sauce, sugar and ginger; set aside.

 

In large bowl, combine cabbage, mango, red pepper, cucumber, bean sprouts and green onions; toss with reserved vinaigrette until well coated. Divide among 4 bowls; top with hot, prepared Karaage.

 

Tip: Add minced, seeded fresh chili pepper to vinaigrette if desired.

Serve this salad as a main dish or as an appetizer.

 

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Nutrition Info.

 


1 serving

Calories: ........................... 530
Protein: ............................ 17 g
Fat: .................................... 33 g 
Carbohydrate: ................ 41 g
Fibre: .................................. 4 g
Sugar: ............................... 19 g
Cholesterol: ................. 50 mg
Sodium: ...................... 660 mg