African-Style Skillet Slaw

A whole lot of flavor comes together in this skillet. Wow!

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Servings 6

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( 6 ) Ratings

6 Ratings

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Member Reviews ( 2 )

42331522-a254-43a8-8e50-0e6ac3065411

Bake-Off® Contest 39, 2000

Anita Price

Richmond, Virginia

ingredients 17
Prep Time 20 min
Total Time 0 min

Ingredients

Slaw

2: tablespoons oil

3: cups finely shredded cabbage

1/2: cup sliced green onions

1/2: cup grated carrot

1/2: cup grated peeled sweet potato

1: (11-oz.) can Green Giant® SteamCrisp® Super Sweet Yellow and White Corn, drained

2: tablespoons honey

2: tablespoons cider vinegar

1/4: cup coconut, toasted*

1/4: cup dry-roasted peanuts

: Hot pepper sauce

: Salt

: Pepper

Garnish

: Paprika

: Cabbage leaves

: Chow mein noodles

: Golden raisins

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Directions

1 Heat oil in large skillet over medium-high heat until hot. Add cabbage, onions, carrot, sweet potato and corn; cook 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
2 Add honey and vinegar; mix well. Stir in coconut and peanuts. Season to taste with hot pepper sauce, salt and pepper.
3 Sprinkle serving platter with paprika. Arrange cabbage leaves on platter. Spoon slaw onto cabbage leaves. Top with chow mein noodles and golden raisins.

EXPERT TIPS

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Expert Tips

*To toast coconut, spread on cookie sheet; bake at 350°F. for 7 to 8 minutes or until light golden brown, stirring occasionally. Or spread coconut in small skillet; cook over medium heat for 7 minutes or until light golden brown, stirring frequently.