I was tempted to include the side dish from our Maple Soy Glazed Salmon in that post but I did not want to jinx the foolproofness of the salmon. Nope, not going to do it. The salmon is foolproof. The Asian slaw, not so much. I had to play around with the vinegar/sugar/oil ratio until I got something that I liked.
So I’ll say this one is pretty easy but needs to be tweaked to your personal taste. I definitely recommend serving this with the MSGS especially if you like contrasting flavors – sweet/tart, salty/sweet – the way I do. The tang of the slaw contrasts with the sweetness of the salmon. And the salmon itself has the salty soy sauce and the sweet maple syrup.
Excuse me but I need to rummage through the fridge and see if we have any leftovers.
Asian Flavored Slaw
Adapted from Bon Appetit – Fast, Easy, Fresh
- 4 cups thinly sliced Nappa cabbage
- 1/2 cup thinly sliced green onion
- 1 cup shredded carrot
- 3 tablespoons unflavored rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, minced
- 1 teaspoon sugar
Combine cabbage, carrot, and green onion in a large bowl.
In a separate bowl, whisk together the vinegar, oil, ginger, and sugar. Taste and adjust flavors as needed. Season with a pinch of salt.
Add dressing to vegetables and stir to combine.
Can be made up to two hours ahead. If more than two hours, keep the vegetables and dressing separate until ready to serve.