Crunchy Fish Fillets With Asian Slaw

• 1 box Van de Kamp's(R) or Mrs. Paul's(R) Crunchy Fish Fillets
• 1 bag (14 oz.) shredded coleslaw mix
• 3/4 cup mandarin oranges, drained
• 1/2 cup roasted & salted cashew pieces
• 2 stalks green onion, thinly sliced
• 1/2 cup prepared teriyaki sauce
• 1/2 cup canola oil
• 1/3 cup rice wine vinegar
• 1 tablespoon sugar

1. Bake fish according to package directions.
2. Meanwhile, mix coleslaw, mandarin oranges, cashews and green onions in a large bowl.
3. Whisk teriyaki sauce, canola oil, rice wine vinegar and sugar together in a small bowl. Add half of the dressing to the vegetables and toss. Cover remaining dressing and refrigerate. Cover and refrigerate slaw for 2 hours or overnight.
4. Divide slaw between serving plates. Top each with 2 fish fillets. Drizzle each with remaining dressing before serving.

usuae, mandarin oranges, stalks green onion, teriyaki sauce, canola oil, rice wine vinegar, sugar

Taken from www.myrecipes.com/recipe/crunchy-fish-fillets-asian-slaw (may not work)