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
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, 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.
Excerpted from Food to Live By by Myra Goodman with Linda Holland and Pamela McKinstry with permission from Workman Publishing © 2006. Photos by Patrick Tregenza