Asian Cole Slaw

This is a very versatile dish. I start my Asian Cole Slaw with a prepackaged, 10 ounce bag of shredded red cabbage. That makes it really fast and easy. To that, I add another 6 ounces of veggies of my choosing. I change it every time. It might be scallions, red pepper, radishes, carrots, bok choy...whatever I have sitting in the fridge. If you want it really simple, you can just add some more cabbage.

This works well as a side salad. You can also top it with protein like beef, chicken or shellfish to make a complete entree. If you like it spicy, add 1/2 teaspoon of red pepper flakes. If you want it warm, use 1 tablespoon of the olive oil to lightly stir fry the cabbage and veggies, then add the vinaigrette.

Asian Vinaigrette Ingredients

4 tablespoons extra virgin olive oil

1 tablespoon sesame oil

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 teaspoon sugar

1/8 teaspoon of white or black pepper

Cole Slaw Ingredients

10 ounce bag shredded red cabbage

6 ounces chopped vegetables of your choice

Directions

1. Place all vinaigrette ingredients in a small bowl and whisk to fully blend.
2. Place shredded cabbage and chopped vegetables in a large bowl.
3. Add vinaigrette to large bowl. Toss and serve.