|4||PERDUE® Fresh Whole Cornish Hens, Twin Pack|
|1/2||cup thick teriyaki sauce, plus additional for slaw|
|1||tablespoon minced fresh ginger|
|5||tablespoons rice vinegar|
|1||tablespoon Wasabi powder|
|1||pkg. coleslaw (16 ounces)|
|1/2||red bell pepper, grated|
|Scallions and carrots, decoratively cut to garnish, optional|
Prepare grill. Tuck hens' wings under, and tie legs together.
To make glaze, in a small bowl stir together teriyaki sauce, ginger and 1 tablespoon of rice vinegar. Brush hens on all sides with half the glaze. Cover and grill for about 40 minutes total, until firm and cooked through, brushing with glaze occasionally during cooking.
To make slaw, in a large bowl blend together wasabi powder, mayonnaise and remaining 4 tablespoons rice. Add coleslaw and red pepper and toss well. Season to taste with teriyaki sauce.
To serve, divide slaw among 4 plates. Top each with 1 Cornish hen and garnish with scallions and carrots, if desired.