Pan-Asian Slaw

• 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

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).

asian slaw, scallions, vegetable oil, salt, sugar, rice vinegar

Taken from www.epicurious.com/recipes/food/views/pan-asian-slaw-377184 (may not work)