½ cup raspberry vinaigrette
1 ½ tsp. soy sauce
1 T. garlic, chopped
1 lb. Napa coleslaw mix (or preferred coleslaw mix)
¼ cup green onions, chopped
½ cup red onions, chopped
½ cup celery, chopped
1 large can mandarin oranges
1 cup candied pecans or sunflower seeds
This recipe is one Deb created for the school salad bar to meet school nutrition standards. The coleslaw takes on an Asian flavor and was such a success that a school food service inspector asked for the recipe!
Combine vinaigrette, soy sauce and garlic to make dressing. Mix remaining ingredients and toss with dressing. Let stand in refrigerator for about an hour before serving.
Recipe by Deb Pacholke, former Cass County Electric Cooperative member and Northern Cass school cook
