Fusion Coleslaw

Name: Fusion Coleslaw
Ingredients: 2 cups shredded red cabbage (1/4-inch shreds); 1 cup shredded napa cabbage (1/4-inch shreds); 2 large carrots, coarsely grated; 1/3 cup thin strips scallion top (from about 6 scallions); 1 jalapeno pepper, cut into slivers; 3 tablespoons toasted sesame oil; 3 tablespoons unseasoned rice vinegar; 1 tablespoon sugar; 1/2 teaspoon asian chili-garlic sauce (to taste); 1 tablespoon finely grated peeled fresh ginger; salt (optional); 1/2 cup honey-roasted peanuts; 1/2 cup raisins; 2 tablespoons sesame seeds, toasted

14 ingredients

3 steps

Ingredients

2 cups shredded red cabbage (1/4-inch shreds)
1 cup shredded napa cabbage (1/4-inch shreds)
2 large carrots, coarsely grated
1/3 cup thin strips scallion top (from about 6 scallions)
1 jalapeno pepper, cut into slivers
3 tablespoons toasted sesame oil
3 tablespoons unseasoned rice vinegar
1 tablespoon sugar
1/2 teaspoon asian chili-garlic sauce (to taste)
1 tablespoon finely grated peeled fresh ginger
salt (optional)
1/2 cup honey-roasted peanuts
1/2 cup raisins
2 tablespoons sesame seeds, toasted

Directions

1

Place the red cabbage, Napa cabbage, carrots, scallion greens, and jalapeno in a large bowl. Stir to combine.
2

Place the sesame oil, vinegar, sygar, chile sauce, and ginger in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Taste for seasoning, adding salt and/or more chile garlic sauce as needed.
3

Pour the dressing over the cabbage mixture and toss to combine. Add the peanuts and raisins and toss again. Refrigerate the coleslaw, covered, to allow the flavors to develop, 2 to 4 hours. Serve the coleslaw chilled, garnished with the sesame seeds.