Asian Hot and Sour Slaw

Photo by Romulo Yanes
  • Yield: 4 to 6 servings


1tablespoon olive or canola oil
1/2teaspoon sesame oil
2tablespoons chopped fresh ginger
3/4teaspoon crushed red pepper flakes
1medium red pepper, cored, seeded, and diced
1package shredded coleslaw
1package shredded carrots
2tablespoons rice wine or sake
soy sauce
3tablespoons sugar
2tablespoons Chineses black vinegar or Worcestershire sauce
1/4teaspoon salt


  1. Heat the olive or canola oil and the sesame oil in a wok or a heavy skillet over medium-high heat until hot, but not smoking.
  2. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds.
  3. Add the diced red pepper and toss lightly over high heat. Add the coleslaw and carrots and toss lightly.
  4. Add the rice wine, stir, and cover.
  5. Cook over medium-high heat for a minute or two. 
  6. Uncover and add the Hot and Sour Dressing. Toss lightly for a minute and remove to a serving bowl.
  7. Serve hot, at room temperature, or cold.

—Reprinted from: Simple Asian Meals © 2012 by Nina Simonds. Permission granted by Rodale, Inc. Available wherever books are sold.