Kati Slaw, AKA “Asian” slaw

Named for the friend who introduced it to us, this salad is quick, easy, hearty, tasty.

Take a slaw mix (or start with half purple and half green cabbage, cut into thin ribbons) and toss into a big bowl with: thin sliced red bell pepper, toasted slivered or sliced almonds, and a can or two of water chestnuts, cut into matchsticks. Toss with the sesame/ginger/asian salad dressing of your choice. We were always partial to the Newman’s Own, but you find the one that works for you. You can serve immediately, we always do, but it’s better after it’s sat a bit to soften the cabbage. It works great as a take to work salad too. I toss some diced firm, baked tofu on top and now it’s got protein too.

And that picture is completely random. Rec league was foisting some AI crap image on me and I couldn’t seem to remove it, only replace it