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