Diane's Asian Slaw
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Nana's Cole Slaw

1 head Napa cabbage shredded

1 carrot shredded

1/4 neutral flavored vegetable oil

3 tablespoons fish sauce

1 tablespoon finely minced fresh ginger

1/4 cup rice wine vinegar

1 tablespoon Thai chili paste

1 tablespoon dark sesame oil

2 tablespoons toasted sesame seeds


Mix cabbage and carrot in large bowl.  Blend other ingredients except sesame seeds with a whisk.  Toss with cabbage/carrot mixture.  Let sit for a few hours in the refrigerator.  Toss before plating and sprinkle with sesame seeds before serving.