We call this Pan-Asian Slaw because the hot oil technique is used all over Asia. The hot oil intensifies and yet mellows the flavor of the scallions.

　　

Ingredients

serves 4

　　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

　　

Step 1

Place the slaw in a serving bowl. Put the scallions on top, but do not stir.

　　

Step 2

In a small microwave-safe cup or in a small pan, heat the oil until hot—almost smoking—and pour it over the scallions. Sprinkle on the salt, sugar, and vinegar and toss well. Serve right away or keep refrigerated for up to a few days.

　　

Ingredient Note

Step 3

If your store doesn’t have Asian slaw mix (shredded napa cabbage, celery, and carrots), make this recipe with a regular slaw mix.

　　

Serving & menu ideas

Step 4

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).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.