Recipe | Asian Slaw

White girl’s successful attempt at Asian favors — salad edition. These ingredients aren’t so foreign anymore so I took a stab at getting proportions right for the dressing. I love the sweet, salty and tart combination of it all — you’ll probably want to add siracha or chili flakes, I just can’t take the heat.

Dressing:
1 tablespoon mayo
1 tablespoon sesame oil
1 tablespoon hoisin sauce
2 tablespoons mirin (japanese rice wine vinegar
1 tablespoon soy sauce

Salad:
1 cup each: shredded napa cabbage, shredded red cabbage (cut thin ribbons with a chef’s knife, do not buy pre cut), shredded carrots (this can be purchased pre shredded), sugar snap peas (a little laborious to cut but its worth it). But use any veggies you like! Broccoli slaw could be a good option too.

1 package top ramen noodles boiled in water for a few minutes until tender, but without adding the seasoning packet. Then strain and cool.
2 scallions thinly sliced using a little of the green and white.
1/3 cup chopped peanuts.

Toss and serve or refrigerate and save; the salad will keep crisp for up to two days. Hope you try and like it!