Balancing a Slaw

Salad and slaw are among the hardest dishes to balance consistently. The wrong amount of acid throws off freshness; too much sweetness makes it cloying; insufficient salt leaves it flat. For Asian-style slaws, the key components are: crisp vegetables cut uniformly for even dressing distribution, an acid (rice wine vinegar), a touch of sweetness, salt, and textural elements like sesame seeds. Dress lightly and taste repeatedly — you can always add more, but you cannot remove excess. The slaw should provide bright, fresh contrast to rich, fried elements, cutting through the heaviness.