Fusion Coleslaw

Excerpted from Food to Live By by Myra Goodman with Linda Holland and Pamela McKinstry.

• Ready In: 15 mins
• Serves: 6

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.