4 to 6 Servings
1/3 Cup Nakano Seasoned Rice Vinegar, Roasted Garlic Flavor
2 Tablespoons Dijon-Style Mustard
1/4 Teaspoon Black Pepper
1 ( 1 Pound ) Bag Coleslaw Mix ( About 4 Cups )
Step 1. In a small bowl, combine rice vinegar, mustard and black pepper; whisk well until thoroughly mixed.
Step 2. Place coleslaw mix in a large bowl and toss with vinegar mixture until evenly coated.
*Fill a pita pocket with slaw along with cooked baby shrimp.
*Go Asian-Style by mixing the slaw with died cooked chicken to fill appetizer or main-dish lettuce wraps.
*Make everyone's favorite meat and cheese packed sub sandwiches with the usual fix-ins, then add this slaw for an extra special touch.
*For great sandwich wraps, evenly distribute 1/2 pound thinly sliced ham or turkey in the center of four 8 inch spinach flavored tortillas, top each with about 1 cup slaw, fold in the sides of the wrap and roll from the bottom up.
Recipe Courtesy of Mizkan Americas