Fusioncoleslaw Recipes

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FUSION COLESLAW



Fusion Coleslaw image

Make and share this Fusion Coleslaw recipe from Food.com.

Provided by - Carla -

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups shredded red cabbage (1/4-inch shreds)
1 cup shredded napa cabbage (1/4-inch shreds)
2 large carrots, coarsely grated
1/3 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
1/2 teaspoon asian chili-garlic sauce (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

Steps:

  • 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.

Nutrition Facts : Calories 215.8, Fat 14.8, SaturatedFat 2.2, Sodium 65.1, Carbohydrate 19.3, Fiber 3.5, Sugar 12.2, Protein 5.1

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