Asian Slaw? Well that’s what I call it. We have been sort of featuring sides dishes recently, an often overlooked part of a successful meal. So today we have another one of my go to side slash salad recipes to compliment your main entree. This spicy Asian slaw mixture is quick, easy and sits well on a plate with just about any protein. Grilled fish, chicken or pork. Fried chicken, barbeque ribs, hell you can even to top steak or pulled pork sandwiches with it. Keep this recipe handy for those times you need to complete a menu with something that will add a bit of a pop. But watch that chili oil. You can easily over do it.

INGREDIENTS:

For the slaw

• 2 cups finely shredded cabbage
• 1/2 cup finely shredded purple cabbage
• 1/2 cup finely shredded carrots
• 1/2 cup finely shredded red onion
• 2 green onions, sliced thin
• 4 tablespoons chopped cilantro

For the dressing

• 1/4 cup peanut oil (sub veggie oil)
• 4 tablespoons sesame oil
• 1 dash Asian chili oil
• 4 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• juice of 1/2 lemon
• about 1/4 cup toasted sesame seeds (please toast them, it makes a difference)
• 1 pinch of sugar
• 1 dash of fish sauce (optional)

PREPARATION:

Mix the dressing ingredients and pour over the slaw mixture and toss. Allow to sit either at room temperature or in the fridge (depending if you want to serve it chilled or not) before serving, so that the flavors can meld.

Serves 4 – 6

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