Oil-and-Vinegar Slaw with an Asian Twist

Brian's mom was nice enough to give us tons of veggies from her garden. I decided to make some slaw with the cabbage she gave me and shredded up some carrots to go in it too because slaw needs to have the cabbage/carrot combo! I shredded up my own carrots and cabbage for this recipe but you could just buy a bag of shredded cabbage mix to make it even easier. I love asian flavors with cabbage so I decided to adapt a recipe to reflect this. It turned out really well, if you had left over chicken in your fridge you could easily cut that up to put in it and that would be awesome too. This is a quick and easy side dish to take to your next bbq and wow your friends=).

Ingredients

• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 1-2 dashes of sesame oil (very powerful)
• 1 sack (16 ounces) shredded cabbage mix for slaw salads
• 1/4 cup slivered almonds
• 1-2 teaspoons sesame seeds
• salt and pepper to taste

Directions

1. In a large bowl, mix vinegar, water, and sugar. Whisk in oil, and dashes of sesame oil. Add cabbage, almonds and sesame seeds to dressing and season with salt and pepper. Toss to combine. Let stand 20 minutes. Retoss and serve.