Ingredients
2 cups coleslaw mix2 cups shredded yellow summer squash2 medium Asian or Bosc pears, chopped1/4 cup canola oil3 tablespoons rice vinegar1 teaspoon minced fresh gingerroot1 teaspoon finely chopped crystallized ginger1/2 teaspoon salt1-1/2 cups frozen pepper strips, thawed1 small red onion, thinly sliced1 package (12 ounces) fully cooked spicy chicken sausage links, cut into 1/2-inch slices1/4 cup Asian toasted sesame salad dressing12 Bibb or Boston lettuce leaves2 tablespoons minced fresh cilantro
Preparation
In a large bowl, combine the coleslaw mix, squash and pears. Whisk together the oil, vinegar, ginger, crystallized ginger and salt; drizzle over slaw mixture. Toss to coat; set aside.
In a large nonstick skillet coated with cooking spray, saute peppers and onion until crisp-tender. Add sausage; cook 4-5 minutes longer. Stir in salad dressing; heat through.
Spoon sausage mixture onto lettuce leaves. Top with slaw mixture; sprinkle with cilantro. Fold lettuce over filling.
