Recipe: Fusion Coleslaw with Sesame-Ginger Dressing

FUSION COLESLAW WITH SESAME-GINGER DRESSING

2 cups red cabbage, shredded
1 cup Napa cabbage, shredded
2 large carrots, coarsely grated
1/3 cup thin strips of green onions (about 6 green onions)
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
1 tablespoon fresh ginger, peeled and finely grated
Salt
1/2 cup honey-roasted peanuts
1/2 cup raisins
2 tablespoons sesame seeds, toasted

Place the red cabbage, Napa cabbage, carrots, green onions and jalapeno in a large bowl. Stir to combine.

Place the sesame oil, vinegar, sugar, chili sauce and ginger in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Taste for seasoning, adding salt or more chili garlic sauce as needed.

Pour the dressing over the cabbage mixture and toss to combine. Add the peanuts and raisins and toss again. Cover the coleslaw and refrigerate for two to four hours to allow the flavors to develop.

Serve chilled, garnished with the sesame seeds.

Makes 6 servings
Adapted from source: Food to Live By by Myra Goodman with Linda Holland and Pamela Mckinstry