Talk about a versatile slaw! This recipe from
Mr. Food gets its splash of tanginess from a mixture of Dijon mustard and seasoned rice vinegar to make it our passport to a world of exciting sandwiches!
Tangy Sandwich Slaw 4 to 6 servings
Ingredients:
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)
Directions:
In a small bowl, combine rice vinegar, mustard, and black pepper; whisk well until thoroughly mixed.
Place coleslaw mix in a large bowl and toss with vinegar mixture until evenly coated.
SERVING SUGGESTIONS:
Fill a pita pocket with slaw along with cooked baby shrimp.
Go Asian-style by mixing the slaw with diced 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 4 eight-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
