This is coleslaw I made with an Asian spin to top some Dr. Praeger Korean veggie burgers a week ago. Shredded cabbage, equal parts mayo and sour cream (I did not measure, but trivial amounts), splash of rice vinegar, and a heaping spoonful of my new food obsession: Chinese chili crisp. It was good enough to eat straight out of the bowl. So much flavor and a slight spice and numbing from the Sichuan peppers. Don’t have chili crisp? Substitute Sriracha instead.