Mix pasta sauce| coconut milk| vinegar| sugar and soy sauce until blended.,Combine all remaining ingredients except coconut in large bowl. Add pasta sauce mixture; mix lightly.,Refrigerate 1 hour.,Sprinkle with coconut just before serving.
What You Need
Original recipe yields 16 servings
1 jar (15 oz.) CLASSICO Light Asiago Romano Alfredo Pasta Sauce
1 can (13.5 oz.) coconut milk
1/4 cup rice wine vinegar
2 Tbsp. sugar
2 Tbsp. lite soy sauce
2 pkg. (16 oz. each) coleslaw blend (cabbage slaw mix)
1 small red onion, cut into thin slices, separated into rings
1 cup PLANTERS Dry Roasted Peanuts
4 green onion s, sliced
1/2 cup BAKER'S ANGEL FLAKE Unsweetened Coconut, toasted
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Let's Make It
Mix pasta sauce, coconut milk, vinegar, sugar and soy sauce until blended.
Combine all remaining ingredients except coconut in large bowl. Add pasta sauce mixture; mix lightly.
Refrigerate 1 hour.
Sprinkle with coconut just before serving.
Serve this popular side dish with grilled chicken or fish.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.