Tried this over the weekend. Thinking of Jean, figured she'd say ... 'blog it'! :)
Adapted from Allrecipes. We had it with grilled chicken, and also betting it would be great on top of fish tacos!
1 bag cole slaw mix (cabbage and carrots), finely shredded, not chopped
1 medium red bell pepper, slivered
1 cup thinly sliced green onions
1 cup frozen corn (straight from the bag!)
1/2 cup rice vinegar
3 packets Splenda (i will try without the next time)
1/2 cup chopped cilantro
drizzle of sesame oil. (because I had to, recipe does not call for oil)
Mix together. Refrigerate at least two hours. Serve!
Kathie, This sounds fantastic, and I think it would be perfect on fish tacos!
ReplyDeleteI love the sweet and sour flavor. Looks good.
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