Pan-Asian Slaw

Name: Pan-Asian Slaw
Ingredients: 6 ounces Asian slaw mix (about 3 cups); 1/3 cup thinly sliced scallions; 1 tablespoon vegetable oil; 1/4 teaspoon salt; 1 teaspoon sugar; 1 1/2 tablespoons rice vinegar or white vinegar

6 ingredients

7 steps

Ingredients

6 ounces Asian slaw mix (about 3 cups)
1/3 cup thinly sliced scallions
1 tablespoon vegetable oil
1/4 teaspoon salt
1 teaspoon sugar
1 1/2 tablespoons rice vinegar or white vinegar

Directions

1

Place the slaw in a serving bowl.
2

Put the scallions on top, but do not stir.
3

In a small microwave-safe cup or in a small pan, heat the oil until hotalmost smokingand pour it over the scallions.
4

Sprinkle on the salt, sugar, and vinegar and toss well.
5

Serve right away or keep refrigerated for up to a few days.
6

If your store doesnt have Asian slaw mix (shredded napa cabbage, celery, and carrots), make this recipe with a regular slaw mix.
7

Try this slaw alongside Sichuan Silken Tofu (page 72), Oven-Roasted Miso Sesame Salmon (page 155), or noodles tossed with Spicy Peanut Sauce (page 256).