Asian Slaw

I LOVE slaw. Mayo based slaw, vinegar based slaw, shredded veggies and dried ramen noodles masquerading as slaw…sign me up. This slaw is the perfect friend to teriyaki, bbq of all sorts, and even just as a salad for lunch. It’s the best combo of crunch and tang and has that little something extra from the fish sauce. (Don’t smell the fish sauce. Trust. Just don’t.)

Ingredients

• 1 cup shredded cabbage

• 1 cup shredded romaine

• 4 sliced scallions

• Hand full of fresh cilantro (chopped)

• 1 small hothouse cucumber (matchstick sliced)

• 2 TBS olive oil

• Juice of 1/2 lime

• 1/2 tsp fish sauce

• 1 TBS rice wine vinegar

• 2 tsp black sesame seeds

• 1 tsp toasted sesame oil

• salt and pepper to taste

Whisk the olive oil, lime juice, fish sauce, rice wine vinegar, sesame seeds and sesame oil in a large mixing bowl. Add in the rest of the slaw ingredients. Toss. Eat immediately or let set up to overnight.