1 red bell pepper, cored, seeded, and finely sliced, lengthwise
1 small carrot, shredded
3 scallions, finely chopped
1/4 cup sliced almonds
1/2 cup canned mandarin oranges, drained
1/2 cup fried wonton strips
4 tablespoons grapeseed or vegetable oil
1 tablespoon grated ginger
3 tablespoons plain rice vinegar
2 tablespoon soy sauce
2 tablespoons honey (add more for a sweeter dressing)
1 tablespoon toasted sesame oil
Salt and pepper to taste
Make the dressing by whisking all the ingredients in a bowl and set aside.
Put coleslaw, red bell pepper, carrot, and scallions in a bowl and toss. Set aside.
Put the almonds in a pan and turn the heat to low. Stir constantly until the almonds turn golden brown and add them to the slaw.
Pour the dressing over the slaw and toss well until all the ingredients are well coated.
Top with mandarin oranges and wonton strips.
Prep ahead of time: Chop all your veggies and keep them refrigerated in an airtight container, or in a salad bowl sealed with cling wrap. Whisk all the ingredients for the dressing and save it in a jar, refrigerated. Toss all the ingredients together right before serving.
Make it gluten-free: switch the soy sauce for tamari sauce or liquid aminos. Instead of using wonton strips, break a few gluten-free crackers over the salad and serve.
Keywords: Side dish, pot luck, barbecue, appetizer, coleslaw, Asian salad