Prep 15 mins
Cook 0 mins
Excerpted from Food to Live By by Myra Goodman with Linda Holland and Pamela McKinstry.
- 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
- Place the red cabbage, Napa cabbage, carrots, scallion greens, and jalapeno in a large bowl. Stir to combine.
- 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.
- 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.
I LOVE this salad!! A friend served it at a potluck and everyone (12 different families) seemed to really enjoy it - many went back for seconds. She added a package of toasted, crushed ramen noodles & some toasted slivered almonds as well. Super, super yummy!!