Tangy Sandwich Slaw

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Story Created: Oct 6, 2009 at 12:27 PM EST

Story Updated: Oct 6, 2009 at 12:27 PM EST

Ingredients

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)

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

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