This Asian inspired sweet-sour coleslaw recipe can be made ahead and munched on all week long. It does best if you make it the day before you plan to eat it, as this gives the flavors time to meld together.
The dressing should be made to taste, so consider the recipe amounts as a starting place and adjust flavor from there. You may want to add more soy sauce or ketchup or sweetener or vinegar depending on your taste buds.
Pair grilled chicken with this coleslaw for a filling low carb meal.
The recipe is part of my Scrumptious Salads ebook available on Amazon.com for just 99 cents.
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