The best part about Sunday’s Asian-Style Slaw?
The amazing stir-fry it made last night.
I simply got a wok good and hot, added a tiny bit of oil and stir-fried the bejeezus out of the slaw. When the vegetable mix was tender; but still had some crunch, I stir-fried an egg through it. A sprinkle of parsley; and I was ready to rock.
Since this slaw was dairy-free and had all the delicious elements of a stir-fry in the dressing (lime juice, garlic, soy sauce, nuts, etc); this was super tasty and so easy.
The cabbage “threads” were a surprising noodle alternative; and I didn’t miss them a bit…hmmm, maybe a new standard in stir fries?