Jam packed with vibrant flavors and textured ingredients, this coleslaw is more like an entree salad than a side dish or sandwich topper. The rich bits of green and red cabbage blended with shreds of orange carrots create a colorful feast for the eyes. Honey roasted peanuts add a sweet crunch and the dressing - a blend of ginger, rice vinegar, and chili sauce - adds a tangy bite. Serve sliced ripe pineapple or mango on the side and you have yourself a meal that is fast, vegetarian friendly, and delicious. For a taste of fusion,
2 cups shredded red cabbage (1/4-inch shreds)
1 cup shredded of Napa cabbage (1/4-inch shreds)
2 large carrots, coarsely grated
1/3 cup thin strips of scallion greens (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 chile garlic sauce, or more to taste
1 tablespoon finely grated peeled fresh ginger
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, sugar, 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. Serve the coleslaw chilled, garnished with the sesame seeds.