Slaw - Asian Slaw with Egg Roll Crackers

Source: Southern Living July 2014

Ingredients

• ½ cup mayonnaise
• 1 tbsp sugar
• 1 tbsp loosely packed orange zest
• 1 tbsp rice vinegar
• 1 tbsp coarse-grained mustard
• 2 tsp soy sauce
• 2 tsp Asian hot chili sauce, such as Sriracha
• ½ tsp sesame oil
• ½ tsp finely grated fresh ginger
• 6 egg roll wrappers
• 4 cups shredded green cabbage
• 4 cups shredded red cabbage
• 2 red bell peppers, seeded and sliced
• 1 cup peeled and thinly sliced jicama
• ½ cup loosely packed fresh cilantro, chopped
• ½ cup fresh corn kernels, from 1 ear
• 2 green onions, sliced
• 2 tsp black or white sesame seeds
• 4 cups shredded cooked chicken or pulled pork, or about 1½ lb peeled cooked shrimp, optional

Method

1. Prepare Dressing: Whisk together mayonnaise, and next 8 ingredients. Cover and chill until ready to use (up to 1 week).

2. Prepare Crackers: Preheat oven to 350 degrees. Arrange egg roll wrappers in a single layer on a baking sheet. Coat generously with cooking spray, and sprinkle with desired amount of salt and pepper. Bake 9 minutes or until golden brown, rotating halfway through.

3. Meanwhile, prepare Slaw: Stir together green cabbage, next 7 ingredients, and, if desired, chicken. Toss with desired amount of dressing. Season with salt and pepper, if desired. Serve immediately on Egg Roll Crackers.

Notes

I think the crackers underneath are a bit unwieldy. I would try breaking them into shards or strips and placing on top of slaw next time.