Spicy Asian Coleslaw

[JAZ]

Spicy Asian Coleslaw

Serves 6 as Main Dishor 8 as Side.

The dressing for this salad is spicy, but not particularly hot. Add more chili paste for a hotter salad.

For a more substantial salad, add shredded cooked chicken or grilled shrimp.

• 3 c shredded red cabbage
  
• 3 c shredded white cabbage
  
• 4 green onions
  
• 1 red bell pepper
  
• 1 green bell pepper
  
• 2 carrots
  

Dressing

• 2 T hoisin sauce
  
• 2 T soy sauce
  
• 1 T plum sauce
  
• 1/3 c rice vinegar
  
• 1 tsp Asian chili paste
  
• 1 T sesame oil
  
• 1 T canola or grapeseed oil
  
• 1 tsp fresh grated ginger
  
• 1 T brown sugar
  

To garnish

• 1/2 c chopped cilantro
  
• 1/2 c toasted cashew pieces or chopped almonds
  
• 1 c crsipy chow mein noodles
  

Thinly slice the green onions. Seed the peppers and cut into julienne. Peel and julienne the carrots. Mix all vegetables together.

For the dressing, whisk together all ingredients in a bowl until combined (or shake in a jar until mixed).

Pour two-thirds of the dressing over the vegetables and toss to coat. Cover and refrigerate 4 to 6 hours, stirring occasionally. The cabbage will release some liquid.

To serve, drain the excess liquid from the salad and add remaining dressing if necessary. Add the cilantro, nuts and noodles, toss gently, and serve immediately.

* If you prefer a crunchier salad, dress right before serving instead of letting it rest.

Keywords: Salad, Hot and Spicy, Easy

( RG329 )