I threw this "Asian Slaw" together because the Char Siu tofu burger that I concocted definitely needed some freshness and crunch to take it from good, to very good.
That being said, this slaw was so delicious that, not only did I have the remainder for lunch the next day on its own, I actually had a few tablespoons as a midnight snack, standing up and eating straight out of the container, over the sink. As far as I am concerned, there is no greater compliment to a dish.
This made two very generous servings (and the aforementioned midnight snack.)
2 cups of red cabbage, shredded
1 cup sugar snap peas, sliced lengthwise into batons
1 crisp apple, cored and julienned ( I used a Honeycrisp)
1 Tbsp of your favorite vinaigrette (this is mine, which I used)
1 Tbsp white miso (diluted in 2 teaspoons of boiling water and whisked into a smooth paste before adding it to the slaw dressing)
1 Tbsp Char Siu marinade (if not making the Char Siu tofu burger, then just add a generous tablespoon of hoisin sauce instead of the marinade and simplify your life)
Mix all of the dressing ingredients together and pour over the vegetables. Toss to combine well.
Let marinate for about an hour, stirring at the half way point to redistribute the dressing throughout the vegetables.
You could add mint or coriander to this, or some chopped green onion, or even dress each portion with sesame seeds, but I thought it was perfect as is -- simple and fresh -- in its unadorned state.