• Servings: 2-4 Servings
• 1 cup wine - for the cook
• 1/3 cup sugar
• 2 Tablespoons Thai sweet chile sauce
• 1/3 cup rice vinegar
• 3 Tablespoon fresh mint, chopped
• 4 cups shredded Napa cabbage

1. Stir together the sugar, sweet chile sauce and vinegar. Set aside.
3. Combine the cabbage and mint and put in an airtight bowl or bag and refrigerate until ready to use.
4. A
5. bout a half an hour before serving combine the dressing with the cabbage/mint and toss to coat, leaving at room temp until ready to serve.

Recipe adapted from the Colorado Colore Cookbook For the Potatoes Cooking Class -113 This is a super easy and yummy slaw that I serve with the Ahi Napoleon but it would be delish on a fish taco or an Asian slider. The Ahi Napoleon recipe can be found in my recipe index. (Photo: from the web)