Red Slaw with Lychees
4 cups shredded red cabbage
1 cup shredded carrots
¼ cup chopped lychees
2 tablespoons chopped fresh parsley
½ cup chopped onion
2 slices chopped bacon
¾ cup purchased coleslaw dressing
1 tablespoon lychee juice
½ teaspoon caraway or poppy seeds
In a large serving bowl, combine cabbage, carrots, lychees and parsley.
Cook onion and bacon in skillet over medium heat until bacon is crisp. Drain & discard drippings.
Add coleslaw dressing, lychee juice and caraway seeds to the onion mixture and stir to mix.
Pour warm dressing over cabbage mixture and toss well.
Refrigerate for at least 2 hours, toss again before serving
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