Fusion Coleslaw

Recipe by - Carla -
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups shredded red cabbage (1/4-inch shreds)
  • 1
    cup shredded napa cabbage (1/4-inch shreds)
  • 2
    large carrots, coarsely grated
  • 13
    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
  • 12
    teaspoon asian chili-garlic sauce (to taste)
  • 1
    tablespoon finely grated peeled fresh ginger
  • salt (optional)
  • 12
    cup honey-roasted peanuts
  • 12
    cup raisins
  • 2
    tablespoons sesame seeds, toasted
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DIRECTIONS

  • 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.
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