Ingredients
Dressing:
- 1/4 cup vegetable oil
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper
Salad:
- 3 green onions, thinly sliced
- 1/2 head red cabbage, shredded
- 1/2 jalapeno chile, seeded, deveined, finely chopped
- 1/2 green bell pepper, julienned
- Salt and freshly ground black pepper
- 1 tablespoon fresh cilantro leaves, finely chopped
- 2 tablespoons roasted peanuts, roughly chopped
Directions
For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl. Sprinkle with salt and pepper to taste.
For the salad: Mix the onions, cabbage, jalapeno and green pepper in a large bowl. Toss the salad with enough of the dressing to coat. Sprinkle with salt and pepper to taste. The salad can be made 3 hours ahead, covered and chilled. When ready to serve, mix in the cilantro and garnish with the peanuts on top.
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By bethfron_5399940
Flagstaff, AZ
on March 13, 2013
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I made this tonight and it was really yummy. For not much more $$ than a head of cabbage I bought the three color coleslaw already shredded in the bag. It was the perfect amount. I added all the other veggies and the dressing was really good.
By Cocktail-Time
on August 20, 2012
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Loved this! I am not a big fan of mayo so I was excited to try this. My (picky 13 even ate it! Great side dish or salad.
By soxendine
Burlington, NJ
on August 15, 2012
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I have never made any coleslaw other than the traditional creamy type with green cabbage and mayo. The most adventurous thing I've added is some grated carrots. This is very different from my usual, and it tastes great. The sultry earthiness of the sesame oil with the brightness of the cilantro is terrific. I am working on the tomatillo salsa and chicken as I write, and am anxious to get all three of these dishes on a plate. I think this slaw would really complement a nicely charred grilled steak also.
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