You are here: Home » Recipes » Asian Hot and Sour Slaw Asian Hot and Sour Slaw Recipe by Our Cookbook Collection Yield 4 to 6 servings Shredded slaw mixes and shredded carrots in supermarket produce section are particularly useful for preparing vegetable side dishes that complement all types of grilled and barbecued dishes. Photo by Romulo Yanes PrintEmail Ingredients 1 tablespoon olive or canola oil1/2 teaspoon sesame oil2 tablespoons chopped fresh ginger3/4 teaspoon crushed red pepper flakes1 medium red pepper, cored, seeded, and diced1 package shredded coleslaw1 package shredded carrots2 tablespoons rice wine or sakesoy sauce3 tablespoons sugar2 tablespoons Chineses black vinegar or Worcestershire sauce1/4 teaspoon salt Instructions Heat the olive or canola oil and the sesame oil in a wok or a heavy skillet over medium-high heat until hot, but not smoking. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds. Add the diced red pepper and toss lightly over high heat. Add the coleslaw and carrots and toss lightly. Add the rice wine, stir, and cover. Cook over medium-high heat for a minute or two. Uncover and add the Hot and Sour Dressing. Toss lightly for a minute and remove to a serving bowl. Serve hot, at room temperature, or cold. —Reprinted from: Simple Asian Meals © 2012 by Nina Simonds. Permission granted by Rodale, Inc. Available wherever books are sold.