Asian Coleslaw

There are so many recipes for this popular salad.  Here is one that is quick and easy to do on a weeknight.  I think the original recipe may have come from a Canadian Living magazine.  I have modified this recipe numerous times to make many variations of the salad.

Ingredients

1 bag of coleslaw

1/2 a cucumber, cut into matchsticks

2 chopped green onions

1/4 cup rice vinegar

2 tbsp honey

1 tbsp sesame oil

2 tbsp grapeseed oil

1 tbsp minced or grated ginger root

3 tbsp gluten-free soy sauce or tamari

Directions

In a bowl, combine the coleslaw, cucumber and green onions.  In a small saucepan, heat the rest of the ingredients and stir until well combined.  Pour the dressing over the salad and toss.  Chill until ready to serve.

Variations

You can also make this salad a bit fancier by substituting other ingredients for the cucumber.  Some of the additions I have tried are chopped red pepper, bean sprouts, sliced mushrooms, slivered almonds and sesame seeds.  I have also put half a gluten-free bouillon cube in the dressing for extra flavour in larger salads.  For some heat, Thai Sweet Chili Sauce in place of the honey would be another option.