
This is two recipes in one: Mexican slaw or Asian slaw. Same ingredients, but different seasonings make it the perfect topper for Mexican dishes or Asian dishes! For example, I made this batch “Mexican style” last night to top off tacos, and it was amazing. It’s such a nice, fresh way to lighten up Mexican food, which can tend toward the heavy. It also works really well on top of spicy grilled fish or fish tacos. Then last week, I made this exact same slaw to top off Japanese rice! Asian style, this crisps up pretty much any dish you can think of. I adore it as a side to Thai-style whole grilled fish, and have even used it on Chinese noodle dishes, ramen and stir fry.
So what I’m saying is that this is some flexible, delicious stuff. And as someone who cannot stand your classic cole slaw, that’s saying something coming from me. The big trick with this? No mayo, all freshness …