This Pan-Pacific-inspired slaw is fresh tasting with frisee and cilantro. Serve with grilled shrimp.

Frisee and Sesame Slaw
This slaw keeps well overnight covered in the refrigerator. Grilled shrimp, basted with a spicy sauce, makes a tasty accompaniment.
Serves 6

1 head frisee, cleaned and chopped
3 cups shredded cabbage
1 cup shredded carrot
4 green onions, thinly sliced
1/2 cup chopped cilantro
3 tablespoons vegetable oil
1 tablespoon sesame oil
1/3 cup lime juice
1 teaspoon soy sauce
2 tablespoons sugar
Freshly ground black pepper, to taste
1/4 cup slivered or sliced almonds, toasted

In large bowl toss together frisee, cabbage, carrot, onion and cilantro. In small bowl whisk together oils, lime juice, soy sauce and sugar. Add freshly ground black pepper to taste. Pour dressing over slaw; toss to coat. Add almonds, toss again and serve.

“Shortcut” Version
Frisee and Sesame Slaw
Serves 6

1 head frisee, cleaned and chopped
4 cups coleslaw mix (cabbage & carrots)
1/2 cup chopped cilantro
3 tablespoons vegetable oil
1 tablespoon sesame oil
1/3 cup lime juice
2 tablespoons sugar
1 teaspoon soy sauce

Toss frisee, coleslaw mix and cilantro. Whisk together remaining ingredients and pour over slaw; toss well. Grind black pepper over slaw, toss again, garnish with sliced almonds, if desired.