STYLE

Teriyaki sauce dresses up crunchy coleslaw, giving it an Asian twist

06/01/2012 10:03 EDT | Updated 08/01/2012 05:12 EDT
This crunchy vegetable mix of broccoli and cauliflower hearts, red cabbage and carrots gets an Asian twist with a tofu teriyaki sauce.

The slaw would be a good side to grilled meat or fish.

Asian Slaw

1 pkg (350 g/12 oz) vegetable mix (broccoli, cauliflower, red cabbage, carrots)

1 sweet yellow pepper, sliced thinly

1 pkg (250 g/8 oz) stir-fry tofu cubes with teriyaki sauce

15 ml (1 tbsp) sesame oil

45 ml (3 tbsp) rice vinegar

Sesame seeds, for garnish

In a large bowl, place vegetable mix and add yellow pepper. Add tofu, along with oil and vinegar, and mix well.

Let mixture sit for 1 hour or overnight in refrigerator. Sprinkle with sesame seeds before serving.

Makes 4 to 6 servings.

Source: Sunrise Stir-fry tofu n’ sauce.

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