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Asian Coleslaw

Recipe: Asian Coleslaw


Serves 4


    1 red bell pepper, sliced into thin strips
    1 green bell pepper, sliced into thin strips
    1 bag (1 lb.) finely shredded cabbage for coleslaw (If it has the little carrot shreds, that's a bonus.)
    8 oz. pineapple tidbits
    2 Tbl Lemon juice
    1 cup mayonnaise
    1/2 tsp. dry mustard
    1 tsp Wasabi powder
    1 Tbl white sugar
    1 tsp salt


    Mix the whole mess together and let it rest in a bowl. Keep refrigerated until about 45 minutes before you serve. If coleslaw is too cold, it's not very tasty, but coleslaw does need the refrigeration because of the mayo.

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