Unless of course, it’s a tangy Asian coleslaw on a light fish or meat sandwich. This isn’t a salad to serve on its own. This is a slaw specifically engineered for a sandwich. It is not so spiced that it takes away from the main event, yet provides the perfect sour tang to bring brightness to a meal between bread. And it couldn’t be easier to make:
Asian Sandwich Slaw
rice vinegar, to cover vegetables
sugar, to taste
1 onion, thinly sliced
juice and zest of 1 lime
3 carrots, grated
1 English cucumber, sliced into thin strips
1) Combine all the ingredients. Let it sit for half an hour, then taste to see if you need more sugar. Um…that’s it. Really…that’s it. No salt, no pepper, no cooking. The rice vinegar effectively cooks the vegetables, rendering the onions sweet and mellow and turning the carrots savory and tangy.
Make sure you strain the slaw before you serve it on your burgers or sandwich.