Asian Wild Rice Vegetable Slaw

Salad:
4 cups cooked wild rice
1 pkg (16 oz) classic coleslaw mix
4 green onions, sliced
1 pkg (9 oz) frozen sugar snap peas, prepared as directed on pkg, drained and cooled
1/2 red bell pepper, diced
1/2 cup minced fresh cilantro
1/2 cup minced fresh chives
1/2 cup slivered almonds, toasted

Dressing (whisk together):
1 1/4 cups General Tso sauce
3 tbsp pure sesame seed oil
4 tbsp rice vinegar
salt and pepper, to taste

In large bowl, toss salad ingredients. Toss salad with dressing 30 minutes before serving.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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