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,

Fusion Coleslaw
From The Nest
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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
Salt (optional)
1/2 cup honey-roasted peanuts
1/2 cup raisins
2 tablespoons sesame seeds, toasted

  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, 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.
  3. 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.

Serves 6.