Kingstowne Wraps – delicious!
1 1/2 cups shredded cole slaw mix
1/2 cup water chestnuts, finely chopped
1/4 cup thinly sliced green onions
2 teaspoons sesame oil
4 tablespoons plum sauce, divided
4-6 flour tortillas
- Combine first 4 ingredients and 3 tablespoons plum sauce, mixing well.
- Spread remaining 1 tablespoon plum sauce evenly over tortillas; spread 1/2 cup cole slaw mix on each tortilla to within 1/4 inch of edges. Roll tortillas up tightly and wrap in plastic wrap. Chill at least 1 hour.
- Cut diagonally into 1-inch slices when ready to serve
Yields approximately 2 dozen (I – once again – enlisted Hubby; he sliced a little thicker than 1″)
By the time I decided I wanted to make this appetizer, we didn’t feel like driving to San Antonio to Central Market or an Asian grocery to find Plum Sauce, and couldn’t find this sauce in Seguin. Soooo, I MADE a plum ginger sauce.
PLUM GINGER SAUCE
1 tablespoon butter
1 1/4 cup plum jam (couldn’t find jam – used plum jelly – which turned out just fine)
1 1/2 tablespoons fresh ginger, grated
1/3 cup red wine vinegar
1 1/2 tablespoons granulated sugar
1/2 teaspoon granulated garlic (I had no granulated garlic – substituted finely chopped garlic)
Melt butter in a saucepan and add grated ginger. Saute 2 minutes. Add remaining ingredients and bring to a boil. Strain.