ASIAN SLAW SALAD
1 cup water 3 carrots 1 onion, sliced thinly ¼ cup sugar 1 cup and 2 tablespoons rice vinegar, divided A dash of salt 2 tablespoons soy sauce 1 tablespoon sesame oil 3 teaspoons sriracha 5 cups napa cabbage, sliced thinly 2 cucumbers, quarter and sliced thinly 1 tablespoon sesame seeds 1 jalapeno, sliced thinly ½ cup cilantro 1 batch slow cooker chicken teriyaki (optional) Bring 1 cup of water to boil. Spiralize carrot or peel into ribbons using a vegetable peeler. Place onions and carrots in a bowl with boiling water, sugar, 1 cup rice vinegar, and salt. Set aside for 30 minutes. Whisk together soy sauce, sriracha, sesame oil, 2 tablespoons rice vinegar. Toss cabbage, cucumbers, sesame seeds, jalapeno, cilantro, carrots, and onion in dressing. Recipe by Rachel Schultz at https://rachelschultz.com/2018/02/28/asian-chicken-coleslaw/
3.5.3229