Asian-style spicy coleslaw from Food & Wine Annual Cookbook 2008: An Entire Year of Recipes (page 264) by Food & Wine and Dana Cowin and Kate Heddings

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on June 01, 2018

    This is good but it makes a LOT if you use recipe quantities; I quartered it for a dinner side for 2 people and will likely have leftovers. It's good but not the best Asian slaw I've made. You might want to cut down on the fish sauce depending on how much you like that flavor. I added some scallions as well to give it a little more onion-bite.

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