CHINOISERIE COLESLAW (for six)
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For the slaw:
1 head red cabbage, cored and thinly sliced
1 green pepper, thinly sliced
1 sweet red pepper, thinly sliced
1 bunch scallions, chopped
3 carrots, grated
½ cup raisins
½ cup toasted sesame seeds
For the dressing:
¾ cup toasted sesame oil
¼ cup rice wine vinegar
2 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon grated fresh ginger
1 teaspoon finely chopped garlic
1. Combine the cabbage, peppers, scallions, carrots and raisins in a large bowl.
2. Whisk the dressing ingredients together in a separate bowl until the sugar is dissolved. Toss with the slaw, sprinkle sesame seeds on top and serve.
adapted from Horticulture Magazine, April, 1997