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African-Style Skillet Slaw

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  • Prep 20 min
  • Total 0 min
  • Ingredients 17
  • Servings 6
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A whole lot of flavor comes together in this skillet. Wow!
Updated Aug 2, 2016
Bake-Off® Contest 39, 2000
Anita Price
Richmond, Virginia
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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 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

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    *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.

Nutrition Information

210 Calories, 10g Total Fat, 4g Protein, 26g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 2/3 Cup
Calories
210
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
270mg
11%
Total Carbohydrate
26g
9%
Dietary Fiber
4g
16%
Sugars
15g
Protein
4g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 1 Fruit; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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