Asian Slaw

I have a few weekly go to items that are always in the fridge. Generally, they are easy to make, full of flavor, get better with age and have multiple uses and oh yeah they are really good for you!! As usual I found a recipe with flavors that I liked and changed it up a little so it worked for my purposes. Ingredients: 1 bag broccoli slaw (trader joe's sells oraganic bags) 1 bag of shredded cabbage (trader joes again) (this stuff looks like you cut it yourself not the fine shredded stuff) 1 bag carrot slaw (only a handful needed) 1 english cucumber seeded (peel and slice down the middle to create 1/2 moons) 1 small red onion or 1/2 a large or to taste 1 Tbl of sugar ( i use super fine) 6 Tbl of rice wine vinegar (seasoned or unseasoned) 1Tbl of toasted sesame oil 3T of canola oil 1 tsp salt (adjust as needed) 1/2 tsp of pepper (or to taste) The easiest way that i have found to do this is right in a storage container. I have this nice square rubbermaid one that once covered lets me shake the contents to enhance the marinating process. Measure Sugar and Vinegar in the bottom of a bowl or container with a lid whisk until sugar is dissoved add sesame oil and canola oil and salt and pepper , whisk again. put in bagged mixtures. Peel and slice cucumber lengthwise and with a sharp knife cut in on an angle on both sides of the seeds and then pull out the strip of seeds. Place the cucumber flat side down and slice thin half moons. Peel red onion and slice in half and the slice very thin half slices. place cucumber and onions on top of shredded mixture cover with lid and shake it to mix. I marinate over night and it gets better all week long. Uses Salad Turkey wrap with slaw layered down the middle mixed with cubed chicken or canned or leftover salmon or other fish or shrimp

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