This slaw is great on everything, from burgers to quinoa, and way healthier than mayo-based American slaw, which I'm not a huge fan of. I make the dressing ahead of time and put it on salads at least twice a week. While the dressing stays the same, I usually make the slaw with pretty much anything I have in my fridge at the time! —alyson mance
sliced mushrooms (about 2 1/2 cups)
scallions, finely chopped
1 1/2 tablespoons
sriracha (optional), salt and pepper to taste
roasted sesame seeds, for garnish
In This Recipe
Saute the mushrooms in 2 tablespoons sesame oil until softened and water has evaporated, about 5 minutes. Add to a large bowl with the rest of the slaw ingredients.
Whisk dressing ingredients together. Add pepper and sriracha to taste. Add to slaw and toss well to combine. Add salt to taste, if desired. Top with a sprinkle of sesame seeds and serve immediately.