Chinese Broccoli Cole Slaw

½ tablespoon soy sauce
2 teaspoons fresh gingerroot, grated
1 ½ tablespoons rice wine vinegar
1 teaspoon chopped garlic
2 teaspoons sesame oil
2 teaspoons lime juice
2 tablespoons mayonnaise (low fat)

10 ounces cabbage, shredded (buy the
coleslaw mix for ease of accomplishment)
2 green onions, chopped

In a quart size freezer bag combine:
½ tablespoon soy sauce
2 teaspoons fresh gingerroot, grated
1 ½ tablespoons rice wine vinegar
1 teaspoon chopped garlic
2 teaspoons sesame oil
2 teaspoons lime juice
2 tablespoons mayonnaise (low fat)

Seal the bag and carefully shake the bag to mix the ingredients. Gently and carefully squeeze the bag to force out any air then seal the bag. Insert the 2 bags into a gallon sized plastic freezer
bag and seal it. On the outside bag, label or write the recipe title and today’s date using a Sharpie marker (it’s the only brand that doesn’t run in the freezer!) on the bag and place in the freezer.

At time of cooking ingredients
10 ounces cabbage, shredded (buy the
coleslaw mix for ease of accomplishment)
2 green onions, chopped

Remove preassembled Ginger Chicken Breasts with Chinese Coleslaw from the freezer and defrost.

Place cabbage and green onions in a large bowl. Toss dressing and cabbage mixture together. Cover and refrigerate, allowing flavors to meld for at least an hour.

Number of Servings: 4

Recipe submitted by SparkPeople user BLACKDOVE5.