So it was the day after pigging out on a dinner of take-out Chinese with weekend guests and we wanted to finish off the leftovers (even though we were still not feeling so good about how it had made us feel the night before).  Unfortunately we didn’t have quite enough leftovers to feed us all lunch so I needed to think of a supplement.  Based on the limited items in my refrigerator, I decided to make a coleslaw.  The simultaneous sweet and tart goes well with leftover Chinese food and yet this particular slaw has enough personality to hold it’s own with this meal of strong flavors.

{QUICK} Coleslaw with Chinese Leftovers

Red Cabbage, thinly chopped
carrots, grated
raisins
olive oil
lemon juice
rice vinegar
mayo (just a touch)
s & p to taste

Instructions: While tossing thinly chopped red cabbage with grated carrots, I soaked some raisins in boiling water to soften them.  The raisins mix in with the cabbage and carrots, along with olive oil, lemon juice, rice vinegar and a little bit of mayonnaise (not much!).  This slaw is meant to be refreshing and light with a tang, so don’t try to make it too oily or creamy.  Also some salt and pepper to taste.  We scooped this out next to our reheated leftovers and it was a perfect compliment.