I top my Korean tacos with this easy slaw, and I always prepare it shortly before I plan to serve it.  (There’s nothing scrumptious about wilty cabbage.)

These are the ingredients:

korean slaw ingredients

There’s extra virgin olive oil in that little jar.

Plus this pot of golden deliciousness:


Throw your slaw mix into a bowl and dice two scallions.  Add them in, too.

slaw mix

Measure one-half of a tablespoon of black toasted sesame seeds and pour them in.

sesame seeds

Now give those ingredients a nice toss to combine.

Next juice half of a lime.


I had a blonde moment and juiced the whole lime.  You only need half a lime.  Don’t be like me.

Pour the juice of one-half of a lime into a Ball jar.

ball jar

Then add one tablespoon of extra virgin olive oil to the jar.

Plus one tablespoon of rice vinegar.

Plus one-half of a tablespoon of soy sauce.

Finally, add one tablespoon of honey, and give it all a furious shake.  Pour it on top of the slaw and toss to coat.  Serve immediately.


5 cups napa cabbage, carrots, and celery mix

2 scallions

1/2 tbsp. black toasted sesame seeds

juice of 1/2 lime

1 tbsp. extra virgin olive oil

1 tbsp. rice vinegar

1/2 tbsp. soy sauce

1 tbsp. honey