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Recipe: Asian Coleslaw
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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