Got the recipe from Food to Live By. This is a really yummy and refreshing salad that my family has made twice already. It’s not mayo based but rather oil and vinegar and very full flavored. Here’s the recipe with my changes in parentheses.
Serves 6 (4).
2 cups shredded red cabbage (1 cup)
1 cup shredded Napa cabbage
2 large carrots, coarsely grated (1 carrot)
1/3 cup thin strips of scallion greens
1 jalapeno pepper, cut into slivers
3 Tbsp toasted sesame oil
3 Tbsp unseasoned rice vinegar
1 Tbsp sugar
1/2 tsp Asian chili garlic sauce
1 Tbsp finely grated peeled fresh ginger
1/2 cup honey-roasted peanuts (we crushed them)
1/2 cup raisins (we used golden and cranberries)
2 Tbsp sesame seeds, toasted
1. Toss together all the vegetables.
2. Mix ingredients for dressing in glass jar and shake. Taste for seasoning and add salt or pepper to taste.
3. Pour dressing over salad and toss to combine. Add peanuts and raisins and toss again. Refrigerate the coleslaw, covered, to allow flavors to develop (2-4 hours). Serve coleslaw chilled garnished with sesame seeds (room temp is okay too).