1/4 cup unseasoned rice vinegar
1/8 cup mirin (sweet sake)
1/8 cup agave syrup
1/4 tsp sambal (chili paste)
1 tbsp grape-seed oil
3/4 cup napa cabbage, julienned
1/4 cup carrots, julienned
1/4 cup toasted almonds
Small pinch of salt and pepper
For the sweet and sour sauce, combine the vinegar, agave, mirin and sambal in a small pot and bring to a boil then chill for 1 hour. Next, add the carrots, cabbage and almonds into a medium bowl. Next, add ¼ cup of the sweet and sour mixture into the slaw followed by the salt and pepper. Combine and serve at once to prevent the slaw from getting soggy.
Recipe courtesy of Chef Jason Graham.