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Makes: 4 servings
Prep: 20 minutes
Bake: 10 minutes at 450 degrees F.
In a large bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons reduced-fat mayonnaise and 1 teaspoon sugar. Add 1 bag (12 ounces) broccoli slaw, 1 cup petite baby carrots and 2 sliced scallions; toss and coat with dressing. Cover and refrigerate until ready to serve.